Tomato Soup Recipe – Easy Make Tomato Soup

In this article, we will give information about how to make a Tomato Soup Recipe. So read this article till the end to know about the easy Tomato Soup Recipe.

Tomato soup is a classic and comforting dish that’s perfect for any time of year. This soup is hearty, delicious, and easy to make, making it a popular choice for many people.

This is a great way to use up fresh tomatoes and is perfect for a quick lunch or dinner. In this recipe, we’ll use fresh tomatoes, onions, garlic, and a few simple herbs and spices to make a delicious and nutritious soup that’ll warm you up on a cold day. so let’s get started!

What is tomato soup?

Tomato soup is a soup made with tomatoes as the main ingredient. It is usually a smooth and creamy soup flavored with herbs and spices such as basil, oregano, garlic, and onions. Tomato soup can be made in a variety of ways, including using fresh or canned tomatoes, and can be served hot or cold.

It is a popular dish around the world and is often served as a starter or as a main dish with bread or crackers. Tomato soup is not only delicious but also nutritious as tomatoes are a good source of vitamins, minerals, and antioxidants.

How to Make Tomato Soup Recipe

This easy tomato soup recipe makes a creamy, rich tomato soup that’s perfect for enjoying as a hearty lunch or a light dinner. Fresh fresh tomatoes and real cream make the perfect comforting, velvety smooth tomato soup in less than 30 minutes. My tried and true instructions with photos and videos also include steps to make the best homemade bread croutons ever with barely any effort!


For The Soup

  • 2 tablespoons Butter or olive oil
  • 2 bay leaf or tej patta (small to medium-sized) – fresh or dried
  • ⅓ cup finely chopped onions or 1 medium onion
  • ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves
  • 500 grams tomatoes or 6 to 7 medium to large tomatoes
  • 1 cup water or low-sodium vegetable broth
  • salt as required
  • 1 teaspoon raw sugar or white sugar
  • freshly crushed black pepper – as required

For The Croutons

  • ½ cup bread cubes
  • 1 tablespoon olive oil
  • 1 light pinch of salt
  • 1 to 2 pinch freshly crushed black pepper

For Garnish

  • 1 tablespoon chopped parsley or coriander leaves (cilantro)
  • 1 to 2 tablespoons heavy cream – optional


Cooking Tomatoes

  • Heat the butter until it melts in a pot or saucepan. Keep the heat low or medium-low.
  • Add bay leaves and fry for a few seconds. Add chopped onion and garlic. Stir and fry until the onions are soft, about 3 to 4 minutes.
  • Add chopped tomatoes and salt. mix well.
  • Cover the pan and cook over low to medium-low heat until the tomatoes are soft, or about 8 to 10 minutes.
  • No need to add water. But be careful while boiling tomatoes. If the liquid dries up, add a splash of water and continue cooking.
  • Once the tomatoes become soft, remove them from heat and cool. Remove the bay leaves and throw them away.

Blending and Tension

  • Once the tomato mixture has cooled enough to be safe to work with, transfer it to a blender jar. You can also use an immersion blender.
  • Blend to a uniform consistency.
  • You have the option of straining the puree for an even smoother soup, but this step is not necessary.
  • If you want to strain the puree, swirl it with a spoon so that everything but the seeds is strained.

Boil Ahead

  • Pour the tomato puree back into the pot, and add the water and sugar. Mix and stir well.
  • Simmer over low heat until the soup is hot but not boiling.
  • Add freshly crushed black pepper and mix.
  • Turn off the heat and stir in 1 to 2 tablespoons of heavy cream, depending on desired richness.
  • Mix well, taste, and add more salt and pepper if required.

Toasting Bread

  • While the tomato mixture has cooled, you can make bread croutons. In a baking tray, mix the bread cubes, olive oil, salt, and freshly ground black pepper. toss to coat.
  • Bake in a preheated oven at 200 °C (400 °F) for about 3 to 5 minutes, till the bread cubes turn golden and crisp. Or, you can also deep-fry the bread cubes in a pan till they turn golden brown in color from all sides.
  • Pour the hot tomato soup into bowls. Add croutons directly over soup, or serve as a side. You can also garnish the tomato soup with freshly chopped parsley or coriander leaves (cilantro) or basil sprigs or mint leaves.
  • This soup is best served fresh but also keeps well in a sealed container in the fridge for up to 4 days.

Tomato Soup Recipe


Material exchange:

  • Butter: Instead of butter, you can use olive oil or sunflower oil.
  • Cream: Instead of heavy cream, you can use coconut cream or cashew cream.

Ingredient Notes:

  • Tomatoes: Use fresh and very ripe red tomatoes. Avoid using raw tomatoes, as they can taste sour.
  • Butter: You can use salted butter or unsalted butter.
  • Onions: You can also use red onions, white onions, and shallots.
  • Herbs: Feel free to add herbs like celery stems or basil to the soup for more flavor. Toss 1 tablespoon of chopped celery with the tomatoes for celery. For basil, add 4 to 5 fresh basil leaves once the tomatoes are soft and cooked. Mix and boil for a minute.

Handy tips:

  • Ingredient Ratio: The recipe has the right balance of sourness from tomatoes and sweetness from sugar and cream. So be sure to follow the recipe exactly so that you don’t add too much of any one ingredient and throw off this delicate proportion.
  • Don’t eat onions: You can skip adding onions to the soup if you want, but I suggest you add garlic.
  • Straining the Blended Tomatoes: Although this step is not necessary, I suggest straining the blended tomatoes, for a smoother creamy consistency.
  • Consistency: For a slightly thinner soup, you can add a little more water or vegetable broth. But do not make the soup watery or runny as it will disturb the balance of taste and flavours.

Nutrition Info:

  • Calories: 259
  • Calories from Fat: 126
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 736mg
  • Potassium: 493mg
  • Carbohydrates: 29g
  • Fiber: 4g
  • Sugar: 9g
  • Protein: 6g
  • Vitamin A: 1734IU
  • Vitamin B1: (Thiamine) 1mg
  • Vitamin B2: (Riboflavin) 1mg
  • Vitamin B3: (Niacin) 3mg
  • Vitamin B6: 1mg
  • Vitamin C: 26mg
  • Vitamin D: 1µg
  • Vitamin E: 2mg
  • Vitamin K: 40µg
  • Calcium: 75mg
  • Vitamin B9: (Folate) 64µg
  • Iron: 2mg
  • Magnesium: 38mg
  • Phosphorus: 105mg
  • Zinc: 1mg

Health Benefits of Tomato Soup

Tomatoes are packed with vitamins, minerals, antioxidants and plant compounds that provide a wide range of health benefits.

Research also shows that these nutrients may protect against many diseases, including heart disease and cancer.

Therefore, enjoying tomato soup can be a delicious way to make the most of the health benefits of tomatoes. You can enjoy a rich, warm soup in sweater weather or savor a refreshing gazpacho in summer.

Here are 9 science-based benefits of tomato soup.

1.Rich in Antioxidants

  • Antioxidants are compounds that help neutralize the harmful effects of oxidative stress. This happens when cell-damaging molecules called free radicals to accumulate in the body.
  • Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids and vitamins C and E, among many others.
  • Antioxidant intake has been linked to a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease.
  • Additionally, research has shown that the antioxidant action of vitamin C and flavonoids may help protect against type 2 diabetes, heart disease, and brain diseases.
  • Vitamin E helps boost the antioxidant effects of Vitamin C.

2.May have cancer-fighting properties

  • Tomatoes are widely studied for their cancer-fighting properties due to their high lycopene content. They may be particularly effective against prostate and breast cancer.
  • Prostate cancer is the fifth leading cause of cancer-related death globally, and the second most commonly diagnosed cancer in men.
  • Several studies have found a direct link between high lycopene intake, especially from cooked tomatoes, and a lower risk of prostate cancer.
  • Research suggests that lycopene may induce cancer cell death. It may also slow tumor growth in a process called anti-angiogenesis.
  • Consuming higher levels of carotenoids has been associated with a reduction in breast cancer risk of up to 28%. These carotenoids include alpha-carotene, beta-carotene, and lycopene.
  • While these results are promising, the evidence suggests that lycopene is not potent enough for people to use it as an anticancer drug on its own.
  • Research suggests that the antioxidant capacity of lycopene may also interfere with chemotherapy and radiation therapy.

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