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, and 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 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.

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 soften all vegetables and help the flavors meld.

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.

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.

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.

To make crispy croutons, cut 1 bread slice into small square pieces.

Heat 1 tablespoon ghee or oil in a small pan and fry the bread cubes until they turn golden brown and crispy. These crunchy bread croutons are easy to make at home, add a perfect contrast to your warm bowl of smooth vegetarian soup.

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.