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Serving Indian tomato soup in a bowl garnished with coriander leaves and crispy croutons.

Tomato Soup Recipe

A warm, flavorful Indian-style vegetarian tomato soup made with juicy tomatoes, fresh vegetables and aromatic spices. Perfect for breakfast, cozy dinners or light meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Indian
Servings 2 people
Calories 140 kcal

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.

Notes

You can skip adding the beetroot if you prefer a lighter color of soup. For variation, add garlic or a pinch of garam masala in tomato soup while sautéing.
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