Restaurant-Style Creamy Tomato Soup Recipe

Updated on June 29, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Learn how to make restaurant-style tomato soup at home
Learn how to make restaurant-style tomato soup at home

Creamy, Tangy, and Spicy Restaurant-Style Tomato Soup

Tomato soup is one of my family's favorite dinners. I make a thick, creamy, and flavorful tomato soup that tastes so much better than what they serve at restaurants. The truth is that a lot of people make tomato soup that's either too runny or too sweet, but this recipe has the perfect balance of ingredients.

The tomato soup I made this morning was lip-smacking. I made it for two people, using three ripe, red tomatoes. It was perfect!

Let me share the recipe with you.

4 out of 5 stars from 3 ratings of Restaurant-Style Tomato Soup

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 2 servings

Ingredients

  • 3 tomatoes
  • 2 cloves
  • 1 bay leaf
  • 2 tsp butter or olive oil
  • 1 tsp milk cream (optional, gives rich taste)
  • 3 garlic cloves, finely chopped
  • 2 tbsp finely chopped onions
  • 1/4 tsp pepper powder
  • 1/4 tsp kashmiri red chili powder, not hot, gives bright red color
  • Salt to taste
  • 2 tsp finely chopped coriander leaves, for garnishing
  • 1 slice plain bread, roasted, cut in cubes, for serving
  • 1/4 tsp sugar, to balance the tanginess of tomatoes
  • 1 tsp cornstarch, dissolved in 2 tbsp water

Instructions

  1. Mix cornstarch with 2 tablespoons of water. Set aside.
  2. Bring about 4 cups of water to a boil. Throw in the whole tomatoes. Cover the pot with a lid. Let the tomatoes boil for 30 seconds. Turn off the stove. Set aside for 15 minutes.
  3. Take the tomatoes out. By now, they should be cool, and their skin should have loosened. Peel the skin. Remove the stem part. Chop the flesh. Grind it to get a very smooth puree.
  4. Heat 1 teaspoon butter or olive oil in a deep-bottomed pan. Add bay leaf and cloves. Sauté for 10 seconds. Throw in chopped garlic. Sauté for 30 seconds. No need to brown them.
  5. Add chopped onions. Continue sautéing till they turn translucent. Now, pour in the tomato puree, 1 cup of water, and some salt. Boil the mix for 4-5 minutes.
  6. Throw in the pepper powder, red chili powder, and sugar. Let the mix further boil for 1 minute.
  7. Add 1 teaspoon milk cream (optional) and 1 teaspoon butter. Mix well. Stir-cook for a while.
  8. Stir the cornstarch mixture, then add it to the pan. Give a quick stir. Let it boil for 1 minute, then simmer for 30 seconds. Turn off the stove.
  9. Your tomato soup is ready. Add salt and pepper according to your taste.
  10. Pour the hot soup into two bowls. Garnish with roasted bread cubes and finely chopped coriander leaves. Enjoy this heavenly soup!

Photo Guide

Click thumbnail to view full-size
Step one: Boil 4 cups of water. Immerse ripe tomatoes in it. Cover the vessel with a lid. Turn off the stove. Keep aside for 15 minutes.Step two: Take the tomatoes out of the pot. The skin of the tomatoes should have loosened. Set aside for cooling. Remove the skin when they have cooled. Chop the flesh. Make a smooth tomato puree. Step three: Heat a teaspoon of butter in a deep-bottomed pan. Add bay leaf and cloves. Saute for 10 seconds.Step four: Add chopped garlic to the pan. Stir-cook on a medium low fire for 30 seconds.Step five: Add chopped onions. Saute ill they become translucent.Step six: Add tomato puree. Mix well. Add a cup of water and some salt. Let the mix boil for 4-5 minutes.Step seven: Throw in black pepper powder. Mix well. Let the mix continue boiling.Step eight: Add a teaspoon of milk cream and a teaspoon butter. Stir once.Step nine: Add kashmiri red chili powder and sugar. Add the cornflour mixture. Let the mix boil for 2 minutes. Turn off the stove. Adjust the salt. Tomato soup is ready!Pour the soup into 2 bowls. Garnish with roasted bread cubes and finely chopped coriander leaves. Enjoy sipping this tangy and aromatic soup!
Step one: Boil 4 cups of water. Immerse ripe tomatoes in it. Cover the vessel with a lid. Turn off the stove. Keep aside for 15 minutes.
Step one: Boil 4 cups of water. Immerse ripe tomatoes in it. Cover the vessel with a lid. Turn off the stove. Keep aside for 15 minutes.
Step two: Take the tomatoes out of the pot. The skin of the tomatoes should have loosened. Set aside for cooling. Remove the skin when they have cooled. Chop the flesh. Make a smooth tomato puree.
Step two: Take the tomatoes out of the pot. The skin of the tomatoes should have loosened. Set aside for cooling. Remove the skin when they have cooled. Chop the flesh. Make a smooth tomato puree.
Step three: Heat a teaspoon of butter in a deep-bottomed pan. Add bay leaf and cloves. Saute for 10 seconds.
Step three: Heat a teaspoon of butter in a deep-bottomed pan. Add bay leaf and cloves. Saute for 10 seconds.
Step four: Add chopped garlic to the pan. Stir-cook on a medium low fire for 30 seconds.
Step four: Add chopped garlic to the pan. Stir-cook on a medium low fire for 30 seconds.
Step five: Add chopped onions. Saute ill they become translucent.
Step five: Add chopped onions. Saute ill they become translucent.
Step six: Add tomato puree. Mix well. Add a cup of water and some salt. Let the mix boil for 4-5 minutes.
Step six: Add tomato puree. Mix well. Add a cup of water and some salt. Let the mix boil for 4-5 minutes.
Step seven: Throw in black pepper powder. Mix well. Let the mix continue boiling.
Step seven: Throw in black pepper powder. Mix well. Let the mix continue boiling.
Step eight: Add a teaspoon of milk cream and a teaspoon butter. Stir once.
Step eight: Add a teaspoon of milk cream and a teaspoon butter. Stir once.
Step nine: Add kashmiri red chili powder and sugar. Add the cornflour mixture. Let the mix boil for 2 minutes. Turn off the stove. Adjust the salt. Tomato soup is ready!
Step nine: Add kashmiri red chili powder and sugar. Add the cornflour mixture. Let the mix boil for 2 minutes. Turn off the stove. Adjust the salt. Tomato soup is ready!
Pour the soup into 2 bowls. Garnish with roasted bread cubes and finely chopped coriander leaves. Enjoy sipping this tangy and aromatic soup!
Pour the soup into 2 bowls. Garnish with roasted bread cubes and finely chopped coriander leaves. Enjoy sipping this tangy and aromatic soup!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 122
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 0 g
Carbohydrates 16 g5%
Sugar 4 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 5 mg2%
Sodium 202 mg8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Thank you. I am sure you will enjoy sipping this yummy tomato soup this week. All the best!

  • Lizolivia profile image

    Lizolivia 

    2 years ago from Central USA

    I saved this recipe to make this week using tomatoes from my garden. Thank you for sharing!

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