Recipe: Tomato Soup



  • 1 bay leaf
  • 3 finely chopped tomatoes
  • Garlic 3-4 cloves
  • 1  tsp butter
  • ½ tsp cumin powder
  • ½ tsp black pepper powder
  • Salt to taste
  • Sugar to taste
  • Bread slices 4
  • 3 tsp cream

Method of tomato puree

  • First rinse the tomatoes really well & keep aside.
  • Remove the stem if there are any.
  • In a saucepan take enough water (approx. 6-8 cups) so that the tomatoes get immersed completely.
  • Add a pinch of salt to the water and bring the water to boil.
  • Add the tomatoes & switch off the flame.
  • Close the saucepan with the lid.
  • Let the tomatoes be immersed in the hot water 20-30minutes.
  • Drain the water and let them warm or cool down.
  • In the meantime, finely crush the garlic & keep aside
  • Once the tomatoes cool down, peel them.
  • Chop the tomatoes & blend the tomatoes to a smooth puree, keep aside

Method of bread croutons

  • Heat a pan
  • Place the bread in the pan and on a low flame toast the bread till its browned and crisp from both sides
  • Once the bread is toasted slice it into cubes.

Method of tomato soup

  • Heat the butter in a deep non-stick pan. Add the bay leaf & garlic and saute on a low flame for a minute.
  • Add the tomato puree, one cup of water, cream, sugar, and salt. Mix well & cook on a medium flame for 4-5 minutes while stirring occasionally.
  • Switch off the flame add the black pepper powder, cumin powder, & mix well.
  • Serve with bread croutons & cream.