Tomato Soup

Tomato Soup

Here's the recipe to prepare restaurant style tomato soup.


5-6 medium tomatoes
1/2 medium carrot 
2 inch stalk of celery
1/4th cup fresh cream
1 medium onion 
2-3 bay leaves
4 garlic 
1/2 table spoon oil
1/2 table spoon butter
4-6 black peppercorns
1 tea spoon sugar
1 tea crushed pepper
salt to taste
2 bread slices to make croutons

Serves: 2-3

Preparation Time: 35 minutes

Preparation Method:

Heat a pan, add oil and butter, add finely chopped garlic and saute for a minute.

Add bay leaves, sliced onions and saute until they are translucent.

Then add finely chopped celery, carrot roundels, black peppercones and roughly chopped tomatoes.

Add salt and water just enough for the tomatoes to cook.

Cook until the tomatoes are soft and done. You can even pressure cook these.

Remove the bay leaves and allow it to cool and grind. 

Once it cools, puree the cooked contents. If you do not have time to let it cool, drain the water in which the veggies are cooked, add cold water and puree it.

Pour the puree into a cooking pan. Add salt, crushed pepper, sugar to remove the tanginess of the tomato.

Add water if required to bring it to your desired consistency and bring it to boil.

Strain if required but if you have made a fine puree there won't be anything to strain and I would suggest you to keep the fibres if any are present. You need those fibres. But any fibre present might be irritating so you might as well strain it.

Once it boils, put off the flame and add fresh cream to make it creamy if your not too conscious of calories. Avoid cream if your weight conscious. 

Add cream just before serving and mix.

Serve piping hot with croutons.

Tips to thicken the soup:

The soup is usually thick and if you add water carefully during each step, you'll get a thick soup.

If you need a thick soup there are 3 things you can do:

Add few rice grains while cooking the veggies for thickness.

Adding 2 chopped potatoes while cooking veggies gives desired thickness to the soup.

You can add 1 table spoon corn flour into the soup while boiling it, for thickness.

Making Bread Croutons:

Traditionally the bread where fried in oil to make croutons. As people got health conscious they have discovered healthy ways to make croutons.

And traditionally white bread was used to make croutons. These days brown bread, whole wheat bread croutons are a healthy substitute.

Take 2 slices of bread. Cut off the sides of the bread that are brown.

Cut the bread slices into dices/cubes.

Add olive oil into a pan and fry them till they are crisp and brown.

You can even fry them in a non stick pan without using oil.

You can use an oven to make croutons.  

Other soups you may like:

Pumpkin Soup

Vegetable Soup

Celery Tomato Carrot Soup - Slimming Soup

Tags: Tomato soup, Soups, Healthy soups, Appetizers, Restaurant style soup