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bread croutons prep step 5

Tomato Soup

Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Hema Magesh


  • 4 medium sized tomatoes(400g)
  • 1 medium sized big onion
  • 1/2 grated carrot(100g)
  • 2 cloves garlic
  • 1 Kashmiri red chilly
  • 1 bay leaf
  • 1 tbsp butter
  • 1 tsp cornflour
  • 1 tbsp cream(optional)
  • 1 tsp sugar
  • pepper powder, salt(as needed)
  • water(as needed)


  • Heat up butter in a pan and add the bay leaf. Once it sizzles, add the chopped onion, garlic, and red chilly.
  • When it gets fried add grated carrots, saute for a minute, and add the chopped tomatoes. Add 1/2 tsp of salt and 1 tsp of sugar and saute for a few minutes. 
    Tomato soup prep steps 3&4
  • Add water just enough to immerse the contents of the pan, cover, and cook well. You can opt to transfer the contents to a pressure cooker and cook for 1 whistle.
    Tomato soup prep steps 5&6
  • Once the tomatoes are cooked, cool down, discard the bay leaf and blend smoothly in a mixer/blender. 
  • Strain into a saucepan and reheat adding salt pepper and sugar as is necessary.
    Tomato soup prep steps 9&10
  • Once it comes close to a boil, add the cornflour slurry, made by mixing the cornflour in 1/4 cup of water.
    Tomato soup prep steps 11&12
  • Simmer the flame and cook till it thickens. Add cream at this stage if you are adding. Switch off and serve hot with bread croutons.