Tomato Soup

4.10 from 8 votes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsDinner, Lunch, Soup
Servings 2


  • Tomatoes – 5 Large Chopped
  • Onion – 1 Medium Chopped
  • Garlic – 2 Cloves Minced
  • Carrot – ½ Medium Chopped
  • Celery – 2 inch stalk Finely chopped
  • Sugar – ½ tsp
  • Oil – ½ tbsp
  • Butter – 1 tsp
  • Bay Leaf – 1
  • Salt
  • Peppercorns crushed – ½ tsp
  • Coriander Leaves croutons and fresh cream - to garnish


  • Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
  • Add garlic, carrot and celery, stir-fry briefly.
  • Add tomatoes, stir-fry for a minute and add 2 cups of water. Bring it to a boil. Cook for 10-15 mins covered with a lid.
  • Strain the blended mixture through a strainer. Reserve the liquid.
  • Remove peppercorns and bay leaf from the residue and allow it to cool.
  • Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer.
  • Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat.
  • Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.
  • Garnish this soup with coriander leaves and add fresh cream and croutons -bread squares before serving.


For Croutons – bread squares, take bread slices and cut the sides. Now cut the bread into small squares. Deep fry them until golden brown and crisp.

Please appreciate the author by voting!

4.10 from 8 votes

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Aarti Sharma
Aarti Sharma

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