Restaurant-Style Tomato Soup
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Tomato puree simmered with mild spices and light cream finish — restaurant tomato soup.
Tomato soup in a restaurant tastes smooth and a little sweet. It comes from simmering the tomatoes with onion and garlic, blending until silky and straining. A spoon of cream at the end is optional.
Ingredients
How to Make It
Cook blend tomato.
Simmer season.
Cream finish; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Skip heavy cream or use yogurt. Pair toast lightly.
Tomatoes carry their own acidity and sweetness, so you only need a little butter or oil. Straining gives the smooth restaurant feel.
Pro Tips
- →Ripe tomatoes.
- →Blend smooth.
- →Serve hot.
- →Use ripe, red tomatoes. Pale ones give a thin, sour soup.
- →Strain the soup after blending for a silky finish.
- →Balance the tang with a small pinch of sugar.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Sugar: about 387 kcal (about 20 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1No cream.
- 2Basil.
- 3Add a few basil leaves, or top with croutons made from toasted bread.
Frequently Asked Questions
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