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Creamy Tomato Soup With Bread Croutons and Cream
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5 from 2 votes

Tomato Soup

Tomato Soup - A classic creamy vegetarian soup served with bread croutons and fresh cream. This Indian style tomato soup ticks all of those boxes of a perfect soup.
Prep Time15 mins
Cook Time30 mins
Blending Time10 mins
Total Time45 mins
Course: Soup
Cuisine: Indian
Servings: 4 bowls
Calories: 134kcal
Author: Hina Gujral


  • Saucepan


  • 500 gram ripe tomato
  • 1 large-size red carrot
  • 4 cloves garlic
  • half inch piece of ginger
  • 1 large-size onion
  • 2 tablespoon cooking olive oil or butter
  • Salt to taste
  • 1 teaspoon black pepper powder
  • 1 bay leaf
  • 1/4 Cup light cream
  • 1 tablespoon tomato ketchup
  • 2 Cup water


Prep Work For Tomato Soup:

  • Roughly chop onion, garlic, ginger, tomatoes, and carrot before starting the soup. 

How To Make Fresh Tomato Soup:

  • Heat oil in a saucepan or a heavy bottom pan. 
  • Add the bay leaf, chopped garlic, ginger, onion and saute till the aroma of herbs is released. No need to brown the onions or garlic. 
  • Next, add the chopped carrot and saute for a 2 - 3 minutes. 
  • Add the chopped tomatoes, salt and saute for 5 minutes. Cover the saucepan with a lid and allow the tomatoes to cook over low heat. 
  • Once the tomatoes turn mushy and release their juices, remove the lid. Gently mash the vegetables using the back of the ladle/spoon. Turn off the heat. 
  • Once the vegetables cool down a bit, transfer the vegetables to a blender and make a smooth puree. 
  • Place a sieve over the same saucepan. Pour the vegetable puree over the sieve. Gently stir to get the smooth soup into the saucepan. Turn on the heat.
  • Add black pepper, tomato ketchup, cream and water to the soup. Stir to combine. 
  • Simmer the tomato soup for 3 - 5 minutes over low heat. If the consistency seems too thick add a little bit more water. Taste and adjust the seasoning accordingly. 
  • Serve tomato soup with bread croutons, a drizzle of fresh cream and chopped fresh coriander leaves. 



  • You can make this soup vegan by using coconut milk or cream. 
  • For thickness, add 1 Cup diced potato while sauteeing carrot. 
  • This tomato soup can be easily done in an instant pot or pressure cooker. It takes only 10 minutes in an instant pot. 
  • Instead of tomato ketchup you can use tomato paste or tomato pasta/pizza sauce. 


Serving: 1serving | Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 409mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3684IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 1mg