Tomato Soup Recipe
Looking for a quick, healthy soup recipe that’s both nutritious and full of flavor? This easy Indian tomato soup is made with fresh tomatoes, onions, and basic Indian spices and vegetables, all simmered in a pressure cooker for a rich taste, with minimal oil. Whether you’re learning how to make tomato soup at home for breakfast or searching for a vegetarian soup for dinner, this low-calorie dish can be served as a light lunch or a cozy starter before your main course. Topped with homemade croutons and garnished with coriander, this homemade tomato soup is one of the easiest and comforting Indian food recipes you can prepare at home for health, taste, and convenience.
Ingredients List
- Butter – 1 tablespoon
- Bay leaves – 2
- Carrot (chopped) – ½ cup (about 1 medium carrot)
- Onion (diced) – ½ cup (about 1 medium onion)
- Ginger – 1-inch piece, peeled
- Tomatoes (diced) – 4 to 5 medium (400–500 grams)
- Beetroot (chopped) – ¼ cup (optional, adds rich color)
- Water – 2 cups Salt – to taste (approx. ½ teaspoon)
- Sugar – ½ teaspoon
- Black pepper powder – ¼ teaspoon
- Coriander leaves (chopped) – 1 tablespoon, for garnish
- Bread slice – 1
- Ghee or oil – 1 tablespoon (for croutons)
Tomato Soup Recipe Step-by-step Instructions
Prepare the Base for Soup
1. Heat 1 tablespoon butter in a pressure cooker over medium flame. Let it melt fully. This adds richness to your homemade tomato soup. Then, add the following ingredients:
- 2 bay leaves
- ½ cup chopped carrots
- ½ cup diced onions
- 1-inch piece of ginger
Sauté for about 1 minute on high flame. These vegetables add depth and nutrition, making it a perfect healthy soup for dinner.
Add Tomatoes and Beetroot for Flavor and Color
2. Add 4–5 medium diced tomatoes about (400–500g) and ¼ cup chopped beetroot (optional). The beetroot gives a natural deep red hue of this vegetarian soup and subtle sweetness, ideal for a nutritious Indian tomato soup.
Cook the Tomato Soup
3. Pour in 2 cups of water, and add about ½ teaspoon salt (adjust to taste). Close the lid and pressure cook the ingredients for tomato soup for 2 to 3 whistles to softens all vegetables and helps the flavors meld.
4. Once the pressure releases naturally from cooker. Open the cooker and transfer the boiled mixture to a large bowl. The tomatoes and vegetables will be soft now. You can remove and discard the bay leaves before straining
Strain the Tomato Soup
5. Use a sieve to strain the soup mixture into another bowl. Press with the back of a spoon to extract as much pulp and juice as possible. This step ensures a smooth texture, restaurant-style tomato soup. Discard the leftover fibrous pulp.
7. Transfer the strained soup to a pan, turn on the heat to medium flame. Add ½ teaspoon sugar and ¼ teaspoon black pepper powder. Simmer for about 5 minutes, until flavors are well blended. This makes the soup slightly thick and aromatic.
Make Bread Croutons for Soup
8. To make crispy croutons, cut 1 bread slice into small square pieces.
9. Heat 1 tablespoon ghee or oil in a small pan and fry the bread cubes until they turn golden brown and crispy.
10. These crunchy bread croutons are easy to make at home, add a perfect contrast to your warm bowl of smooth vegetarian soup.
Serve and Garnish Tomato Soup
11. Pour the hot tomato soup into serving bowls. You can garnish soup with 1 tablespoon of fresh cream or chopped coriander leaves and top with homemade croutons.
Serving Suggestions for Tomato Soup
- Serve this classic Indian tomato soup hot, either as a starter or a light main dish.
- Pair this warming Indian-style tomato soup with a slice of toasted garlic bread or a simple salad for a light and comforting meal. Perfect as a vegetarian starter, especially during winter or monsoon.
Tips & Soup Variations
- If you don’t like beetroot, you can skip it. Tomato soup will still taste delicious, just lighter in color.
- Want creamy texture? Blend after pressure cooking the ingredients and strain again.
- For extra flavor twist: Use roasted garlic or a pinch of garam masala for extra warmth.
FAQs
Yes, you can make tomato soup without onion and garlic by using just tomatoes, spices, and herbs.
Yes, you can refrigerate tomato soup for 2–3 days or freeze for up to a 14 days. Reheat soup before serving.
Canned tomatoes can be used to make tomato soup, especially when fresh ones aren’t in season. To balance the taste, add a pinch of sugar, salt or a bit of cream.
Recipe Card
Tomato Soup Recipe
Equipment
- 1 Pressure Cooker
- 1 Stove
- 1 Knife
- 1 Chopping board
- 1 Spoon1
- 1 Sieve or fine mesh strainer
- 1 Mixing bowl
- 1 Frying pan (for croutons)
- 2 Serving bowls
Ingredients
- 1 tablespoon butter
- 2 bay leaves
- ½ cup chopped carrot about 1 medium
- ½ cup diced onion about 1 medium
- 1- inch piece ginger peeled
- 4 to 5 medium tomatoes diced (400–500 grams)
- ¼ cup chopped beetroot optional
- 2 cups water
- Salt to taste about ½ teaspoon
- ½ teaspoon sugar
- ¼ teaspoon black pepper powder
- 1 tablespoon chopped coriander leaves for garnish
- 1 bread slice cut into small squares
- 1 tablespoon ghee or oil for frying bread croutons
Instructions
- Heat 1 tablespoon butter in a pressure cooker.
- Once melted, add 2 bay leaves, ½ cup chopped carrots, ½ cup diced onions, and a 1-inch piece of ginger. Sauté for 1 minute on high flame until aromatic.
- Add 4 to 5 diced tomatoes and ¼ cup chopped beetroot (optional for color). Stir well to mix with the sautéed base.
- Pour in 2 cups water, add salt to taste (about ½ teaspoon), and close the lid. Pressure cook for 2 to 3 whistles. Let the cooker cool naturally.
- Open the cooker, discard bay leaves, and transfer the cooked mixture to a bowl. Strain boiled tomato soup mixture using a sieve, pressing with a spoon to extract the pulp.
- Transfer strained soup to a pan.
- Add ½ teaspoon sugar and ¼ teaspoon black pepper powder. Simmer on medium flame for 5 minutes to thicken and blend flavors.
- Cut 1 bread slice into small squares to make croutons. Fry in 1 tablespoon ghee or oil until golden brown and crisp.
- Pour tomato soup into bowls. Garnish with teaspoon of fresh cream or chopped coriander leaves and crispy croutons and serve hot.
