This Tomato Soup is flavorful, nutritious, very delicious, and restaurant-style. It is an Indian-Style tomato soup without onion and garlic. The soup is perfect for warming you up after a long day!
If you are looking for homemade Tomato Soup in restaurant style, then you have landed at the right place. We can make an appealing soup as an appetizer for our family and guests with this recipe.
If you love to try healthy soups that are filling and nutritious, check out Spinach Lentil Soup / Dal and Palak Soup.
Easy and Tempting Tomato Soup
Tomato Soup is low-calorie, light, tangy, and a little sweet. We can make it as spicy as we prefer. The recipe is quick and incredibly easy. This soup is famous worldwide, and everyone has their own taste and style of making it.
My recipe is straightforward, with few ingredients, but it tastes delicious. I don't prefer it too spicy, so this soup is mildly spicy but flavorful.
The beauty of this soup is that we can also include other veggies. Tomatoes are versatile and work well with other elements.
This soup is homemade and homestyle, but its texture and appearance are restaurant-worthy. If you are looking for a soup without onion, garlic, or Jain tomato soup, you should try this recipe.
Homemade soup is nutritious and made with fresh tomatoes. No food coloring is needed, and the soup looks naturally beautiful!
Tomato Soup is hearty and very flavorful. This onion- and garlic-free soup is restaurant-style and healthy, nutritious, and delicious.
I hope you enjoy this recipe and consider including it in your soup recipes.
Why You Will Love This Soup
- This Tomato Soup is healthy, nutritious, dairy-free, and delicious.
- The recipe is easy to follow.
- The soup is perfect for warming up after a long day.
- It not only contains tomatoes but also has the benefits of other veggies.
- It is a homemade soup recipe that delivers a restaurant-style result.
Ingredients and Notes
- Tomatoes: We need fresh, juicy, and ripe tomatoes. If the tomatoes are unripe, the soup will be sour, and we must add more sugar to balance the tanginess. Fresh, ripe tomatoes are required to make this soup.
- Butter or Oil: I prefer butter to enhance the soup’s flavor. However, we can also use oil, especially for a vegan diet. You can use either butter or oil, whichever you prefer. I prefer light-tasting olive oil, sunflower oil, or avocado oil.
- Ginger: Adds spiciness and a sweet, peppery flavor to this soup. This Tomato Soup is without onion and garlic, so I would say ginger is the star element. But if you are following a strict Jain diet or, for any other reason, do not want to use ginger, add a pinch of asafoetida and dried ginger powder. That will also enhance the flavor of the tomato soup.
- Black Peppercorns: Black pepper is always a part of any delicious soup. Adding only salt and pepper can make any bland soup delicious. I have used whole black peppercorns and added them to the tomato mixture to blend. You can also use freshly ground black pepper. Don't add the whole black peppercorns initially; instead, add freshly ground black pepper along with the sugar to the tomato soup.
- Coriander Stems: Fresh coriander stems add a delicious flavor to this soup. If you do not have stems, skip them, but do not add coriander leaves.
- Red Chili Powder: I used Kashmiri chili powder, which imparts a deep color to the soup. Kashmiri chili powder is not spicy; this soup is mainly spiced with ginger and black pepper. You can skip this spice, or, if you want your soup spicy, add your preferred red chili powder.
- Sugar: It precisely enhances the taste of the soup and also balances the tanginess of tomatoes. However, you can add sugar as little as or as much as you prefer.
How To Make Tomato Soup Without Onion and Garlic
- Heat butter or oil in a pan.
- Add black peppercorns and chopped ginger, and sauté for a few seconds.
- Then add chopped celery and carrots and cook for a minute.
- Add chopped tomatoes, coriander stems, water, red chili powder, and salt.
- Mix well.
- Instead of red chili powder, you can also use red pepper flakes.
- Instead of water, you can use vegetable broth.
- Cover the lid and cook the mixture over medium heat for 15-20 minutes, or until the tomatoes are soft and cooked through.
- Let the mixture cool slightly, then transfer it to a blender jar.
- Blend the tomato mixture into a fine puree.
- You can also use an immersion blender to puree the mixture.
- Pass the puree through a sieve.
- This step is necessary for a smooth and velvety tomato soup.
- Transfer the puree back to the pan and reheat.
- Add sugar and mix.
- If you want the soup thinner, adjust the consistency with water.
- But do not add too much liquid, as it will imbalance the other flavors.
- Adjust the salt as needed, then let the soup simmer for 5-7 minutes.
- Turn off the heat and transfer the soup into serving bowls.
- Garnish it with cream, croutons, or as you please.
Serving Suggestion
Serve Tomato Soup with croutons. You can also garnish your soup with heavy cream.
Serve the soup with roasted vegetables for a wholesome and hearty meal.
This tomato soup pairs well with buttered toast. I enjoy it with my Homemade French Bread.
We can also serve it with our choice of appetizers, such as kebabs or Tikki.
It goes well with a simple rice dish, such as vegetable pulao.
Sprinkle some vegan Parmesan on top before serving.
Helpful Tips For Tomato Soup
Carrot and Celery: If you do not want to use either carrot or celery or both, add 1 & ½ cups of water instead of 2 cups. Later, you can add more water if needed to adjust the consistency.
Coriander Stems: Coriander stems provide a nice flavor to the soup. Skip it if you do not have it, but do not use coriander leaves.
Sugar: Add sugar as you need, more or less, depending on how tangy your soup is.
Red Chili Powder: I have used Kashmiri red chili powder, which is not too spicy but enhances the soup's color.
Frequently Asked Questions
Adding carrots and celery intensifies the nutritional value of the Tomato Soup, but that is not the only reason I am using these veggies.
Carrots add natural sweetness, balance the sourness of tomatoes, and enhance the soup’s color.
Celery adds a savory and earthy flavor to the soup. It also balances the tanginess of tomatoes by enhancing the soup’s natural sweetness.
Moreover, carrots and celery make this soup thick, creamy, and rich; therefore, we don't need to add a thickener like cornstarch.
But this is not vegetable soup, right? It is Tomato Soup, so we must avoid using other veggies. Make sure to use a small carrot and a small celery stalk. These veggies enhance the soup's flavor and nutritional value, but they should not overpower the taste of tomatoes.
Yes! If you do not want to use carrots, celery, or both, just skip them. But then, for cooking tomatoes, add less water. Instead of 2 cups of water, add 1 & ½ Cups of water. You can add more water as needed to adjust the soup’s consistency.
More Healthy Soups
Tomato Soup (No Onion No Garlic) / Restaurant Style Tomato Soup
Video
Ingredients
- 1 tablespoon butter or oil
- 8 black peppercorns
- 1- inch ginger (peeled and chopped)
- 6 large ripe tomatoes (chopped)
- 1 small carrot (peeled and chopped )
- 1 small Celery stalk (chopped )
- 6-8 coriander stems (optional)
- ¼ teaspoon red chili powder
- Salt to taste
- 2 cups water
- 3 teaspoon sugar (more or less as you need)
Instructions
- Heat butter or oil in a pan. Add black peppercorns and chopped ginger, and saute for a few seconds.
- Add chopped celery and carrots, and cook for a minute.
- Add chopped tomatoes, coriander stems, water, red chili powder, and salt. Mix well.
- Cover the lid and cook the mixture on medium heat for 15-20 minutes or until the tomatoes are soft and thoroughly cooked.
- Let the mixture cool a bit and transfer it into a blender jar. Blend it into a fine puree.
- Pass the puree through the sieve. This step is necessary for the smooth and velvety tomato soup.
- Transfer the puree back into a pan and heat it again. Add sugar and mix. Let this soup simmer for 5-7 minutes.
- Turn off the heat and transfer the soup into serving bowls. Garnish it with cream, croutons, or as you please.
Notes
- Carrot and Celery: If you do not want to use either carrot or celery or both, add 1 & ½ cups of water instead of 2 cups. Later you can add more water if needed to adjust the consistency.
- Coriander Stems: Coriander stems provide a nice flavor to the soup. Skip it if you do not have it, but do not use coriander leaves.
- Sugar: Add sugar as you need, more or less, depending on how tangy your soup is.
- Red Chili Powder: I have used Kashmiri red chili powder, which is not too spicy but enhances the soup's color.
Nutrition (Approximate Values)
Jay Patel says
Made this today and thank God everyone loved it too
Jigna says
Oh, that’s nice! Thanks, Jay; I really appreciate your feedback.
Sera says
I’m going to make this myself. Can I use tinned chopped tomatoes instead, and if so how much?
Jigna says
Hi Sera, yes, you can use tinned chopped tomatoes for this recipe. And you will need to use around 3 cups of chopped tomatoes.
I hope you will like the recipe, happy cooking!
Radhika shankar says
Made this soup it came out well . But it was little tangy because of tomatoes. How to correct it
Jigna says
Hi Radhika, there are few options to reduce the tanginess of tomato soup. Add low-fat or heavy cream, or add half-and-half. Add a pinch of sugar or add some dried herbs as dried basil or oregano. Or have the soup with more croutons, noodles, or roasted vegetables. I hope this will help!