TOMATO SOUP (RESTAURANT STYLE)

Jump to Recipe

Soup is a warm, comforting dish prepared by simmering vegetables, meat, seafood, legumes or other ingredients in a flavourful broth. It can range from light and clear to rch, creamy and hearty with herbs and spices adding depth and aroma.

Tomato soup is a comforting, flavourful soup made with ripe tomatoes, then blended with onion, ginger, garlic, herbs and mild spices, then blended until smooth and creamy. It has a delicious balance of tangy, mild sweet and savoury flavours, with a rich red color and silky texture.

Tomato soup is often finished with a touch of butter or cream and served with croutons. It is a popular Indian restaurant starter and comforting appetizer.

ABOUT THE RECIPE:

Indian restaurant style tomato soup is slightly different from the regular tomato soup. Carrots are usually added to give a natural sweetness and color to the recipe.

This recipe is generally made using butter. To make it vegan, butter can also be replaced with any neutral oil.

INGREDIENTS FOR TOMATO SOUP (RESTAURANT STYLE):

• TOMATOES (CHOPPED) – 500 GMS
• CARROT (MEDIUM SIZE/CHOPPED) – 1 NO.
• ONIONS (MEDIUM SIZE/CHOPPED) – 2 NOS.
• GREEN CHILLIES (MEDIUM SPICY/CHOPPED) – 2 NOS.
• GARLIC (CHOPPED) – 5~6 NOS.
• GINGER (CHOPPED) – 1 INCH
• CHILLY POWDER – 1/2 TSP
• CORIANDER POWDER – 1/2 TSP
• CUMIN POWDER – 1/2 TSP
• KETCHUP – 2 TBSP
• PEPPER POWDER – 1/2 TSP
• SALT – AS REQUIRED
• BAY LEAF – 1 NO.
• UNSALTED BUTTER – 3 TBSP
• BREAD – 2 NOS.
• OIL – 1 CUP (FOR FRYING)

HOW TO MAKE TOMATO SOUP (RESTAURANT STYLE):

• Heat a cooking pot, and add 2 tbsp of butter to it. Maintain the flame at medium-high.

• Once the butter starts to melt, add the bay leaf to it.

• Also, add the chopped ginger, garlic and green chillies to it. Saute them for 1 minute.

• After about 1 minute, add the chopped onions and carrots to it.

• Saute them until the carrots turn soft and non mushy.

• Once the carrots turn soft and non mushy, add the chopped tomatoes to it.

• Also, add the chilly powder, coriander powder and cumin powder to it.

• Mix it well. Let it cook on medium-high flame, until it turns soft and mushy.

• Once the tomatoes turn soft and mushy, turn OFF the flame. Let it cool down completely.

• Once it cools down completely, add them to a blender and blend them to a fine smooth paste.

• Place a strainer over the cooking pot, and add the blended paste to it.

• Strain the blended paste and discard the residue.

• Turn ON the flame, and place the cooking pot over the stove.

• Add the ketchup, pepper powder and the required salt to it.

• Mix it well and let it start to boil completely.

• Once it starts to boil completely, add 1 tablespoon of butter and turn OFF the flame.

• To make croutons, trim the edges and cut the bread slice into small bite sized pieces.

• Heat a kadai, and add 1 cup of oil to it.
• Once the oil is heated, add the bread pieces to it and fry them until it turns golden brown.

• Once it turns golden brown, filter the oil and transfer the croutons to a plate.

ADD THE TOMATO SOUP TO A BOWL AND TOP IT WITH 2 ~ 3 CROUTONS.

YUMMY AND DELICIOUS INDIAN RESTAURANT STYLE TOMATO SOUP IS READY.

VARIATIONS:

• The vegetables are cooked and blended to a fine paste. So, it can be chopped randomly.
• The amount of green chillies added can be adjusted according to our preference.
• Butter can be replaced with any neutral oil.