This simple homemade tomato soup is easy, flavorful, and insanely delicious. It is made with fresh tomatoes along with some veggies like onion, carrot and beetroot and sprinkled with spices.
The addition of fresh ginger and garlic gives its a really bursting flavor with every sip. It’s deliciously rich in flavor and comes together in just under an hour.
As the weather here in the US is turning distinctly chilly, I find myself craving great big bowls of warm comforting homemade soup. Ultimately what is going to warm you to your toes and make you feel like a long nap on the couch is this simple homemade tomato soup.
I wanted to maximize my Son’s consumption of vegetables and suddenly soup seemed to be the perfect solution. It is a really easy way to include some additional veg into their diet without them even knowing it’s there.
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. This recipe also include steps for making the best homemade bread croutons with barely any effort. You can’t beat this homemade version of the classic.
There is no corn starch added in this one and all the smoothness and creaminess comes from blending the onions, tomatoes and veggies. I developed this recipe over the years and wanted to bring it to life here on the blog as well. I bet you have all of the ingredients in your kitchen right now.
So what are we waiting for…Lets grab some warm bowl of heavenly tomato soup, sit on the couch and enjoy some family time.
You may also try other recipes:
- Carrot Soup
- Potato and Spring Onion Soup
- Veg Sizzler
- Garlic Bread
- Tortilla Salad Bowl
- Veg Lasagna Poppers
- Crispy Baked Asparagus
- Beans Salad
- Coconut Pancake
- Spring Onion Laccha Paratha
- Egg Shakshuka
Preparation Time: 10mins ∏ Cooking Time: 40mins ∏ Servings: 2-3 persons
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Tomato Soup:
Step1: Heat a large deep pan on medium high flame. Add 1 tablespoon butter along with 1 teaspoon oil and let it heat. Add roughly chopped garlic, ginger, 1 bay leaf, 3-4 seeds from 1 black cardamom and few peppercorns sauté it for 1 minutes or until the raw smells goes away.
Step2: Add 1 medium size sliced onions. Keep stirring often and sauté until soft for 2-3 minutes. Do not brown the onions.
Step3: Add the diced beetroot, carrot and sauté it for 1-2 minutes on medium flame. Adjust the amount of veggies as per your taste.
Step4: Once the veggies turns bit soft. Add 6-8 medium size roughly chopped tomatoes along with coriander stems.
Step5: Now add 1 teaspoon Kashmiri red chili powder, 1 teaspoon sugar, 1/4 teaspoon jeera (cumin) powder and Salt to taste. Mix well and continue to cook on medium high flame, while stirring in every short interval so that the tomatoes don’t burn and they start to disintegrate quickly.
Step6: After sometime you will notice that tomatoes and veggies turns soft and mushy. This process of will take around 10-15 minutes. (Note: Do not cover it with a lid while cooking as it may start to discolour and might leave an off smell). Once done turn off the flame and let it cool down to room temperature.
Step7: While the mixture is getting cooled we can prepared the fresh and crispy croutons. Trim off the edges of the bread and cut into squares. Set a pan on low-medium heat, melt butter and add oil, add the bread squares.
Step8: Toast the bread squares on both the sides until crispy and golden brown. Keep flipping couple of times until perfectly crispy.
Step9: Once the tomato mixture cool slightly then, working in batches, puree them together in the jar of a blender until very smooth. (Use caution when pureeing hot liquids.) Instead of a blender, you may also use an immersion blender.
Step10: Heat the same pot one low-medium flame. Use a strainer and strain the pureed tomato-veggie mixture. This makes sure the soup is really smooth as all the big particles are removed.
Step11: Keep pressing it with the spatula until most of the puree is strained out of strainer. Discard the remaining.
Step12: Now pour around 2-3 cups of warm water. You can adjust the water consistency depending how thick and thin you want your soup to be.
Step13: Let the soup cook for another 10-15 minutes on medium high flame and bring it to a boil. Keep stirring. Further add, a pinch of black pepper, ketchup, mix well, cook for 5-6 minutes.
Step14: Add few drops of lemon juice and check for the seasoning. Your healthy tomato soup is ready. I personally like to consume the soup at this stage, but if you want your soup to be little thick, you can reduce on the water and add the cornstarch & water mixture.
Step15: Serve freshly prepared healthy tomato soup hot with crispy croutons. Enjoy!
- Fresh ripe peak of season tomatoes provide the best flavor and color to this soup.
- To make the soup little thick, mix water and cornstarch in a bowl and add the mixture to the soup, when it boiling, stir while adding the cornstarch mixture.
- Be sure to purée in small batches. Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.
- Flavor the soup with any of your favorite herbs.
- Always add some sugar to balance the tanginess of the tomato