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Tomato Soup

This easy Tomato soup recipe comes together in 20 minutes. Add a touch of cream and you have a satisfying, creamy soup in no time. Serve with crusty bread or warm pita bread.

This is a great make ahead recipe. You can make this soup a day ahead and re-heat just before serving.


A simple, homemade soup made with fresh tomatoes

Serves 5-6 soup lovers

Ingredients you will need:

4 medium-sized Ripe tomatoes
1 tbsp oil
2 bay leaves
1 cup roughly chopped yellow onion
3 cloves of garlic- crushed
1/2 cup chopped Carrot
1/4 cup chopped Beetroot (for color instead of artificial food color)
1 tbsp Tomato paste (I used a store-bought paste)- optional
2 tbsp Butter
1 tsp Sugar
Salt & Pepper – to taste
1/4 cup Heavy cream + garnishing

Soup Preparation:

In a large soup pot or pressure cooker, over medium heat, Add 1 tbsp oil and bay leaves. As the bay leaves changes color, add onions, garlic, carrot and beetroot. Saute for one or two minutes and add roughly chopped tomatoes. Add 2 cups of water and bring to boil and cook till tomatoes are soft. If the tomatoes are more kind of salad variety and doesn’t have the tart flavor, add concentrated tomato paste.

If using pressure cooker, cook up-to 3 whistles.

Once cool, discard the bay leaves and transfer to blender or mixer. Grind it to smooth paste.

In the same pan/cooker pan, add butter. As the butter melts, pour in the tomato purée and add salt & freshly crushed pepper, mix well.

Add heavy cream and sugar and boil till the soup comes to desired consistency.

Serve hot, garnished with a swirl of heavy cream and croutons. I love the touch of freshly crushed pepper before i jump into the soup 😉

Happy cooking

3 Responses to Tomato Soup

  1. like the soup very much

  2. This recipe NEVER goes wrong, I tried it yesterday (again, for like the millionth time), and it’s awesome, so homey!

    • Thanks Yuvika :) If you like this recipe, you should try the cream of pumpkin soup too. I am sure you’ll love that soup too.

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