Fresh Tomato Soup Recipe (No Cream)

Step-wise recipe to make restaurant style tomato soup at home. A Classic Indian Soup Recipe ideal for winters and rainy days, this can be served with bread croutons or a side of salad as light lunch.

Fresh Tomato Soup Recipe (No Cream)

Today’s recipe is a Restaurant Style Fresh Tomato Soup Recipe without cream, cornflour or canned tomatoes. Fresh ingredients, easy to make and a must try during soup season!

Tomato Soup is a classic Indian Vegetarian Soup Recipe. It is popular in most restaurants but can be easily replicated at home without any thickeners, additives or cream! No cream recipe makes it a light option for those looking at meal ideas that are simple and easy on the stomach as well.

Most Indian household stock tomatoes in their pantry. It is quite easy to whip up this soup because the ingredients would be readily available at home.

This is my husband’s favourite soup apart from Vegetarian Manchow Soup. I often make this at home, especially on weekends, when I am serving pasta and bread as lunch.

Our personal choice is Tomato Soup + Garlic Pull Apart Bread. Absolute delight! Try this combo, if you haven’t. The bread recipe is made using 100% whole wheat flour.

We avoid cream as much as possible and prefer keeping our soups light. Usually we love adding a lot of vegetables so that it is filling as a meal.

Soups are great during winters and rainy days. They provide much needed warmth and comfort to the body. Addition of ingredients like black pepper and herbs add to the taste and health quotient.

This soup is Gluten Free, Vegan and Kid Friendly. It is mildly sweet in taste, just like restaurant style.

A Good tomato soup requires ripe tomatoes and that is no secret! During winters, in India, we get lovely ripe red tomatoes that are more on the sweeter side and make the best choice for soups. Use tomatoes that are bright red in colour and are sweeter in taste.

I served the tomato soup with home made bread croutons. These Zero Oil bread croutons are made in the Air fryer (I use the appliance for the most simplest of recipes). Cannot imagine soup without a bowl of croutons on the side, can we?

Creamy tomato soup with bread croutons

Try some of our recipes using ripe red TomatoesTOMATO RICE in South Indian Style, TOMATO CHUTNEY (ideal accompaniment for Idli and Dosa) and TOMATO PACHADI (Raita Recipe)

Step by Step Vegan Tomato Soup Recipe

(1) Heat a stainless steel sauce pan, add 2 tsp olive oil, finely chopped garlic and onions. Saute this until the onions are translucent (on low flame to avoid burning).

Onion and Garlic sauteing in olive oil for tomato soup

(2) Add roughly chopped 4 tomatoes along with salt to taste and 1/2 cup of water. Cover the sauce pan with a lid and allow it to cook for a couple of minutes.

Chopped tomatoes added to the onion garlic mix

(3) Once you open the lid, the tomatoes would be mushy and must have left a lot of moisture. Switch off the flame. Allow it to cool before transferring to a mixer grinder jar. If you have an immersion blender, you can simply blend the soup immediately in the sauce pan itself.

Cooking the tomatoes

(4) Grind the tomato – onion – garlic mix with some water (around 1/2 cup) into a smooth consistency.

Pureeing the tomato onion and garlic mix

(5) Now pour this mixture through a sieve. This is an important step for a creamy texture soup. The strained mix will be free of seeds and thick skin or peel of tomatoes.

straining the tomato puree for the soup
strained bits of the tomato to be discarded

(6) Place the strained tomato puree back on the stove top. Check salt and add if required. Add kashmiri red chilli powder (optional but recommended for colour) and black pepper powder.

(7) At this stage, check for the soup consistency. Add extra water, if you find the soup too thick. Once you add water, always check and adjust seasoning.

Soup simmering with salt, black pepper and kashmiri red chilli powder

(8) Once the soup starts simmering, add a tsp of sugar. This is highly recommended to balance the tartness from the tomatoes. Mix well, allow it to simmer for a couple of seconds before switching off the flame. Serve hot with croutons or garlic bread.

Adding sugar to balance the tartness of tomatoes

Recipe Notes –

  • Each tomato variety is different from the other. Always taste check before proceeding with the recipe.
  • The tartness (khatta taste) of the tomatoes are reduced while cooking. However, if the variety of tomatoes that you use are still a bit sour, add some extra sugar to balance the flavour.
  • I don’t recommend skipping the sugar. It balances the taste.
  • The soup can be refrigerated for atleast 4 to 5 days, reheated on stove top and served.
  • Kashmiri Red chilli powder is optional and only adds colour to the soup. It will not taste spicy.

What can be used for thickenening the soup?

Usually restaurants add a slurry of cornflour and water. It thickens the soup instantly and is the preferred choice by many at home too.

You can also make a roux of flour + butter.

Boiled and mashed potato or potato starch are great ideas to thicken the soup as well.

Butter In place of Olive Oil ?

Onions and Garlic can be sauteed in a tbsp of butter for enhanced flavour and taste. You can also top the soup with a dollop of butter just before serving too. Use salted butter.

Can we add Cream?

My recipe is Vegan and uses no cream or milk. However, if you love a good thick creamy soup, add atleast 2 tbsp of cream for the below mentioned soup measurements. Whisk well before adding and you can also garnish the soup with some cream, just before serving.

What other spices or herbs can be added to the tomato soup recipe?

You can add dried or fresh basil, oregano, thyme while the soup is simmering. Indian spices like bay leaves and nutmeg make an exceptional choice. Add bay leaves while sauteeing onions and remove it before grinding the tomatoes. Nutmeg can be grated just after adding sugar.

Accompaniments with Tomato Soup

Tomato Soup as an appetizer can be served with croutons. Always sprinkle black pepper powder on top just before serving. The croutons that you can see are Air Fried bread pieces. They have Zero Oil and tastes fantastic!

If serving this soup as lunch, serve it alongside a bowl of Vegan Pumpkin Sauce Pasta.

You can also serve the soup with Onion and Mushroom Focaccia Bread

Other Soup Recipes on the blog –

Sweet Corn Soup – Indo Chinese Style soup recipe without cornflour.

Pumpkin Soup Recipe – Creamy and thick soup with home made pumpkin puree.

Tomato Soup without Cream

Fresh Tomato Soup Recipe (No Cream)

Vidya Narayan
Tomato Soup Recipe made from Fresh Tomatoes. Contains No Cream, No Cornflour or thickening agents. Classic Indian Vegetarian Soup Recipe that is Dairy free, Gluten free and Vegan. Serve with pasta, croutons or focaccia bread.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine Indian
Servings 2 people

Equipment

  • Mixer Grinder

Ingredients
  

1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml

  • 4 nos Tomatoes (4 big Ripe Red tomatoes used here)
  • 5 nos. Garlic Cloves Finely chopped
  • ½ cup Onions (finely chopped)
  • 1 tsp Sugar Read Notes Below
  • ¼ tsp Black Pepper Powder
  • ¼ tsp Kashmiri Red chilli powder Read Notes Below
  • 1 ½ cup Water
  • 2 tsp Olive Oil
  • Salt to taste

Instructions
 

  • Heat a stainless steel sauce pan, add 2 tsp olive oil, finely chopped garlic and onions. Saute until the onions are translucent (on low flame to avoid burning).
  • Add roughly chopped 4 tomatoes along with salt to taste and 1/2 cup of water. Cover the sauce pan with a lid and allow it to cook for a couple of minutes.
  • After 10 odd minutes, the tomatoes would be mushy. Switch off the flame. Allow it to cool before transferring to a mixer grinder jar. Note – You can use a immersion blender to blend the soup directly in the sauce pan.
  • Grind the tomato – onion – garlic mix with some water (around 1/2 cup) into smooth consistency.
  • Now pour this mixture through a sieve. Note – This is an important step for a creamy texture soup. The strained mix will be free of seeds and thick skin or peel of tomatoes.
  • Place the tomato mixture into the saucepan and back on the stove. Check salt, add kashmiri red chilli powder and and black pepper powder.
  • Adjust the soup consistency by adding water / stock as desired.
  • Once the soup starts simmering, add a tsp of sugar. Mix well, allow it to simmer for a couple of seconds before switching off the flame.
  • Serve piping hot soup with garlic bread or croutons.

Notes

  • Each tomato variety is different from the other. Always taste check before proceeding with the recipe.
  • The tartness (khatta taste) of the tomatoes are reduced while cooking. However, if the variety of tomatoes that you use are still a bit sour, add some extra sugar to balance the flavour.
  • I don’t recommend skipping the sugar. It balances the taste.
  • The soup can be refrigerated for atleast 4 to 5 days, reheated on stove top and served.
  • Kashmiri Red chilli powder is optional and only adds colour to the soup. It will not taste spicy.
Keyword tomato soup recipe vegan, Tomato soup recipe without cornflour
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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