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Tomato Soup | Restaurant Style Tomato Soup

Tomato Soup | Restaurant Style Tomato Soup

Tomato Soup | Restaurant Style Tomato Soup is rich, creamy, and full of flavors and healthy ingredients. It contains no butter or cream and yet tastes yum! The perfect vegan & gluten-free soup recipe. 

Course Appetizer, Main Course
Cuisine Continental
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 2 tbsp olive oil
  • 2-3 nos. bay leaves
  • 9-10 nos. whole peppercorns
  • 7-8 cloves garlic, chopped
  • 2 inches ginger, chopped
  • 1 cup red onion, chopped
  • 1/4 cup beetroot, chopped
  • 10-12 nos. ripe tomatoes, chopped
  • salt to taste
  • 1 tsp cumin powder
  • 1 tsp paprika kashmiri red chilli powder
  • 1 liter hot water
  • 3/4 tsp sugar
  • 1/2 tsp cracked black pepper
  • 1 tbsp cornflour + 2 tbsp. water for the slurry
  • coconut cream ad few sprigs of parsley, as garnish

Instructions

  1. Start with prepping the veggies. Chop the beets, tomatoes, and onions roughly and set them aside.

  2. In a large, deep, and heavy-bottomed stockpot, add oil. Let it heat a little bit.

  3. Add bay leaves and peppercorns. Sautē for a minute. Add the chopped garlic and ginger next. Again, sautē them for a minute.

  4. Next, add the chopped onions. Stir well and sautē for 5-6 minutes until the onions soften a bit.

  5. Then, add the chopped beets and tomatoes. Season with salt. Cook on medium flame until mushy. Do not cover with any lids, that will spoil the color of the soup.

  6. Also, add paprika and cumin powder. Mix well and stir in intervals.

  7. It will turn nice and mushy after about 20 minutes.

  8. Then add about 1 liter of hot water. Mix well and let everything come to a rolling boil. It should take about 10 minutes.

  9. Turn off the flame, pour the soup through a sieve, and mash the veggies too over the sieve. Collect the pulp and the juices of the soup in a large pot. Heat them again and let it come to a slow boil.

  10. Add salt if needed, also add sugar and cracked black pepper. Add the cornflour slurry now. Stir well and let the soup come to a boil, the soup will thicken a bit. Boil for about 3-4 minutes. Serve the soup immediately along with some croutons or any sandwiches.

Recipe Notes

You can more or less water to adjust the consistency of the soup.