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Restaurant-Style Creamy Tomato Soup Recipe

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.

restaurant-style-creamy-tomato-soup

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

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!

Comments

ShailaSheshadri (author) from Bengaluru on October 12, 2017:

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

Lizolivia from Central USA on October 12, 2017:

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