Tomoto soup


Tomatoes - 4
Onion(optional)-1 small
Bread slices - 2
Pepper - 1 Tblsp
Bay leaf
Garlic pods - 4/5


  • Boil 3 cups water in a pan(Enough water to immerse tomatoes)
  • Add tomatoes and let it simmer for 10-15 mins. Alternatively we can pressure cook for 1 or 2 whistles.
  • Once cooled, remove the skin of the tomatoes and mash them.
  • In a pan heat butter/oil, add bay leaf, finely chopped garlic, little pepper, chopped onion.
  • Fry till the raw flavor of onions disappears and add the tomato puree. Add little water.
  • Let it boil for 5 mins. 
  • Switch off the stove and let the mixture cool
  • Remove the bay leaf and blend in a mixie/blender.
  • Use a strainer to filter the puree.
  • Add little sugar, the bay leaf removed to the puree and place it on heat
  • Bring the mixture to boil.
Serve hot topped with cream and pinch of pepper.

Bread croutons:
  • Chop bread into small squares
  • Heat tsp of ghee/oil on a tava and toss the bread pieces till they are crisp and golden brown.


  • Removing the skin of the tomatoes is optional.
  • Using onion/garlic is also optional but they surely enrich the flavor of the soup.
  • If the soup seems to be thin, add a spoon of cornflour/maida/rice flour paste while boiling the mixture in the last step.
  • For a healthier version choose Olive oil and brown bread.


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