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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.
Prep Time5 mins
Cook Time25 mins
Course: Appetizer
Cuisine: Indian
Servings: 2


  • 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


  • 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.


  • 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.