Tomato soup recipe

 Tomato soup recipe | cream of tomato soup | tamatoe soup recipe      

mehmanawazi's kitchen 

 Tomato soup recipe | cream of tomato soup | tamatoe soup recipe in detailed.  There are many variations and types of this creamy soup, depending on the local taste. It is generally served as an appetizer before the meal, and can be served warm or cold. It is a popular soup recipe around the world and has different variations and types depending on the local taste.

 Tomato soup recipe | cream of tomato soup | tamatoe soup step by step recipe.  In the outdoors, soup is always a popular appetizer or starter recipe. It can be a vegetable-based soup or one of the many Indo-Chinese cuisine recipes. In this recipe post, we are going to make a simple and creamy tomato soup which you can easily prepare at home.

As I mentioned before, there are many variations to this simple tomato soup recipe. The one I have adopted here is the Indian version which is most commonly found in restaurants. The key ingredients in this recipe are ripe tomatoes, which I have sautéed with onions and carrots, ground into a smooth paste. Carrots are included for their creamy texture and color as well as their sweet flavor; restaurants usually add red food color for an even brighter red hue. Finally, I've added thick cream to give a silky consistency and balance out any tartness from the tomatoes.

Tomato soup recipe

Prep Time2 mins
Cook Time20 mins
Total Time22 mins
Servings Servings


▢1 tsp butter
▢½ onion (finely chopped)
▢2 clove garlic
▢1 bay leaf / tej patta
▢3 tomato (chopped)
▢½ carrot ( chopped)
▢½ tsp salt
▢1 cup water
▢1 tsp sugar
▢½ tsp pepper (crushed)
▢2 tbsp cream / malai


Step 1: To begin, heat 1 tsp butter in a kadai and sauté 12 onions, 2 cloves of garlic and 1 bay leaf.

Step 2: Add 3 tomatoes, 12 carrots chopped, and 12 teaspoons of salt.

Step 3: Sauté tomatoes for a minute or until they change color.

Step 4: For 10 minutes, add 12 cups of water, cover, and boil.

Step 5: Boil tomatoes until they become soft and mushy.

Step 6: After removing the bay leaf, cool the mixture.

Step 7: Without adding any water, blend to a smooth paste.

Step 8: Remove the residue from the tomato paste by sieving it.

Step 9: Adjust consistency by adding 12 cups of water or more.

Step 10: Add 1 tsp sugar, 12 tsp pepper, and 14 tsp salt to the soup and bring to a boil.

Step 11: Make sure all the spices are well combined.

Step 12: After turning off the flame, add 2 tablespoons of cream and stir well.

Step 13: Lastly, garnish the soup with mint leaves and cream.


First, adjust the amount of sugar according to the sourness of the tomatoes.
Additionally, carrots make soup thicker.
Adding cream is optional, but it enhances the taste and texture of the dish.
Last but not least, creamy tomato soup tastes great when served hot with fried bread croutons.


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