Restaurant-Style Creamy Tomato Soup

Updated on October 12, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Restaurant-Style Tomato Soup Made 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 at home. Truly, sometimes homemade soups taste better than the restaurant ones.

Tomato soup is a common dish that is made in many homes. The truth is that the majority of people make it either very runny or too sweet. With a little research, patience, and care, you can make a very delicious, creamy, and balanced restaurant-style soup at home.

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.

Cast your vote for Restaurant-Style Tomato Soup

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Serves two people

Ingredients

  • 3 tomatoes
  • 2 cloves
  • 1 bay leaf
  • 2 tsp butter or olive oil, I used butter
  • 1 tsp milk cream, optional, gives rich taste
  • 3 garlic cloves, finely chopped
  • 2 tbsp onions, finely chopped
  • 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 cornflour, mix it with 2 tbsp water

Step-By-Step Instructions and Images for Making Restaurant-Style Tomato Soup

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

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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: Further, take the tomatoes out. Now, the skin of the tomatoes would have shrunken. Keep aside for cooling. Remove the skin when they are warm or cold. 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: Further, take the tomatoes out. Now, the skin of the tomatoes would have shrunken. Keep aside for cooling. Remove the skin when they are warm or cold. Chop the flesh. Make a smooth tomato puree.
Step two: Further, take the tomatoes out. Now, the skin of the tomatoes would have shrunken. Keep aside for cooling. Remove the skin when they are warm or cold. 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 of Restaurant-Style Tomato Soup

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.

Questions & Answers

    Comments

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    • ShailaSheshadri profile imageAUTHOR

      ShailaSheshadri 

      9 months 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 

      9 months 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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