Soups are always favorite in winter season. And Tomato soup is evergreen, alltime favourite.



  • 4 medium to large tomatoes
  • 1 medium size Beetroot
  • 2-3 garlic cloves
  • 1 small onion
  • 1 bay leaf/tej patta
  • 1 tsp corn starch + 2 tbsp water
  • 1 or 1.5 tbsp butter
  • 1 cup water
  • 1 tbsp cream
  • ½ tbsp Sugar
  • 2 slices of bread – brown, whole wheat or white bread
  • freshly crushed or powdered black pepper as required
  • salt as required
  • A pinch of Hing
  • Chopped Coriander to Garnish


first rinse the tomatoes really well and keep aside.

In a pot take enough water so that the tomatoes get immersed completely.add 1 tsp salt to the water and bring the water to a rolling boil.add the tomatoes and boil for 3-4 minutes and switch off the fire.close the saucepan or pot with the lid.let the tomatoes be immersed in the hot water for 10 minutes.drain the tomatoes and let them become warm or cool down.peel the tomatoes.

10859698_10202936582086894_197510415_n10836228_10202936583126920_17316494_n 10836517_10202936187437028_728666505_n

in the meantime, boil onion, beetroot, garlic .keep aside.


heat a frying pan/tava or pre heat the oven.

place the bread in the pan and on a low flame toast the bread till its browned and crisp from both sides.if using the oven, place the bread in the oven at 200 degrees C and toast the bread till its browned and crisp.


once the bread is toasted and golden, slice it into cubes.

make a smooth paste of the 1 tsp cornflour with 2 tbsp water.

remove the eyes of the tomatoes.

Chop the tomatoes on a chopping board and add everything to the blender including the juices.

blend the tomatoes,boiled beet, onion, garlic to a smooth puree.


melt butter in a pan.

add the bay leaf and saute for 5-6 seconds.. Add Pinch of Hing and temper puree.


stir and then add water, salt and pepper.

on a low to medium flame, let the soup come to a gentle boil.stir the corn starch paste (since the corn starch settles down) that we made earlier and add it to the soup.

stir well and simmer for 3-4 minutes till the soup thickens on a low add sugar and stir.

pour the steaming hot tomato soup in soup bowls.

add the bread croutons to the soup.

garnish tomato soup with Cream or coriander leaves.

serve the tomato soup hot.


Happy Cooking 🙂 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.