Tomato Soup

Now make quick and easy tomato soup at home. This is already a healthy version of the soup; however, you can make it healthier by skipping butter and cream while making it. Serve this piping hot garnished with some chopped green coriander and crispy croutons.


  • 250 gm roughly chopped tomatoes
  • 2 Medium sized roughly chopped onions
  • Some chopped fresh coriander
  • 1 Tbsp fresh cream (optional)
  • Some salt to taste
  • 1 Tbsp butter
  • 1 Bay leaf
  • 2 dried kashmiri/bedgi red chilli
  • 1 star anise
  • 1/2 Inch chopped ginger
  • 3-4 Cloves of garlic
  • 1/2 Tsp black peppercorns
  • 2-3 Cups of water
  • 1 Tsp sugar
  • 2-3 Slices of white/brown bread
  • 2 Tsp ghee


To make the croutons:

  • Cut 2-3 white or brown bread slices in 1/2-1 inch pieces and shallow fry them in 1 tsp ghee or butter on a tawa (skillet).
  • Toast these pieces on both sides till they become crisp and golden brown.

To make the soup:

  • Heat a pressure cooker and add 1 tbsp butter followed by 1 bay leaf, 2 dried Kashmiri/Bedgi red chillies, 1 star anise and 1/2 tsp black pepper corn. Sauté for a min.
  • Add 1/2 inch chopped ginger and 3-4 cloves of garlic; again sauté for a min.
  • In goes, 2 medium sized roughly slices onions and cook till they become slightly pink in color.
  • Now, add 250 gm roughly chopped tomatoes followed by 1/2 cup water and some chopped fresh coriander. Place the pressure cooker lid and cook for 2-3 whistles.
  • Once done, let it cool and then grind it smooth puree using a blender. Ensure to remove the bay leaf before grinding. Strain the mixture using a strainer.
  • Transfer the strained soup in a sauce pan and add around 2.5 cups of water to it. Bring it to a boil, add 1 tsp sugar and some salt to taste.
  • I am adding 1 tbsp fresh cream to the soup, however, this is optional and you can skip this.
  • Simmer the soup for 1-2 min and serve it piping hot topped with some crispy croutons. Enjoy!


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