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Easy tomato soup recipe | How to make tomato soup

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Tomato-soup-recipe
Tomato soup with step by step pictures, with all ingredients available in your pantry and beetroot adds lovely deep red colour to this soup.

As I have mentioned in my recent Sweet corn soup recipe, Tomato soup is my favourite and this recipe is one easy recipe with no fancy items, just you can make it with the ingredients in your kitchen any time. There are a lot of versions for tomato soup recipe. This is one among that, my version 😊. Apart from the tomato soup recipes we get in Indian restaurants, I love the tomato soup we get in subway. I love it for the rich cheesy and herb flavour in that one.

This tomato soup recipe is also very flavourful in its own way. Adding a little beetroot is the tip to get nice bright red (I learnt this tip from Anjaraipetti show and also have read as tip in Mangayar malar), apart from choosing red ripe tomatoes. My kid is also not big fan of soups. After all, our eating habits affect our kids a lot, so he is also like that. Only tomato soup he likes. More than the soup, he likes the bread croutons.😊

2-tomato-soup-recipe

tomato-soup-recipe
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4 from 1 vote

Tomato soup recipe

Tomato soup with step by step pictures, with all ingredients available in your pantry and beetroot adds lovely deep red colour to this soup.
Course Appetizer
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Cup measurements

Ingredients

  • Red ripe tomatoes - 4
  • Beetroot - 2 small slices
  • Garlic - 4 flakes
  • Bay leaf - 1 Or biryani leaf
  • Butter - 1 tbsp
  • Salt - As needed
  • Black pepper - As needed
  • Sugar - 1 tsp
  • Corn flour - 1 tsp
  • Cream Optional - To garnish
  • Coriander leaves - 1 tbsp

Instructions

  • In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and  1 cup water.
  • Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
  • Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
  • Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.

Notes

  • I added about 2 slices of beetroot in size of two potato wedges.
  • Add pepper generously or the soup will be so tangy.
  • You can add half of a potato to soup as thickener.

Tomato soup method:

  1. In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and  1 cup water.
    How to make tomato soup step 1
  2. Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
    How to make tomato soup step 2
  3. Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
    How to make tomato soup step 3
  4. Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.
    How to make tomato soup step 4

Serve hot always. Top with bread croutons or serve with golden roasted bread toast🤤. Dip the toast in the soup and eat… Heavenly!

tomato-soup-recipe

Reader Interactions

Comments

  2. Sangeetha

    Tomato soup is our family fav too, love this easy n delicious version…I too came to know the magic ing for bright color tomato soup from Sharmi's tomato soup recipe…will try this for sour!
    Liked ur cute n colorful props 🙂

    Reply

  8. Anonymous

    Hi Raks,

    I know this simple tip of adding beetroots as Lataji has posted that in her blogspace a couple years ago! Love the colors of the soup on your table…I almost always love he sharpness in your pics. I can live on soup and soup alone for days!!! Are you not able to comment on my blog even now? PLlease let me know.
    Shobha

    Reply

  17. Raji

    Brilliant photos Raji…I love tomato soup any time and I too always add beetroot for that lovely red colour. Loved your salt and pepper shakers…too cute 🙂

    Reply

  47. Navya G

    Hi,I found your blog quite recently. Lovely style of writing. If you dont mind me asking, when did you get those beautiful cooking vessels? Are they made of glass?

    Reply

  48. Anonymous

    The soup obviously seems yummy. But I would like to appreciate the way you explained the method with picture. As it is said that the picture tell thousand words. It right. Looking at your picture, one need not to read the method. Your pictures tell the method. I have bookmarked it. Thanks. Raks…

    Reply

  59. Nimi Sha

    Thanks for ur rply sis.. 🙂 i have tried your cornflour halwa without microwave.. it came well.. but it is so jelly when i cook normally not as thick as in the pic.. wat to do for dat??

    Reply

  61. JX

    Hey Raks,

    I came across your tomato soup recipe and it was great! It is so far one of the few tomato soup recipe that requires no artificial flavoring or sweetness.

    I made some variations to the soup by substituting half of the tomato with carrots (referred to your carrot soup recipe) and left out beetroot, bay leaf, cream or corn flour as the soup adhered nicely and was creamy and thick enough! 🙂

    Added more water throughout the process as it evaporated quite fast. I put it to a boil first before simmering the soup for the next 20-30 minutes. So that the carrot and tomato were soft enough to be blended smoothly.

    Thanks so much for sharing and look forward to your other innovations!

    – A critical foodie from Singapore

    Reply

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