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–+ servings

Tomato Soup (Restaurant Style) / Tomato Soup No Onion No Garlic

By Jigna
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!
5 from 6 votes
Print Pin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Indian
Course Appetizer, Soup
Diet Gluten-Free, Healthy, Jain, No Onion No Garlic, Vegan, Vegetarian
Servings 4

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

  1. 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.
  2. 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.
  3. Sugar: Add sugar as you need, more or less, depending on how tangy your soup is.
  4. Red Chili Powder: I have used Kashmiri red chili powder, which is not too spicy but enhances the soup’s color.

Nutrition (Approximate Values)

Calories : 62kcalCarbohydrates : 9gProtein : 1gFat : 3gSaturated Fat : 2gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gTrans Fat : 1gCholesterol : 8mgSodium : 49mgPotassium : 285mgFiber : 2gSugar : 6gVitamin A : 3452IUVitamin C : 14mgCalcium : 21mgIron : 1mg
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