Fresh Tomato Soup Recipe (No Cream)
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.
Servings 2 people
Equipment
- Blender or Processor
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- 4 Tomatoes (4 big Ripe Red tomatoes used here)
- 5 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 or substitute with paprika powder
- 1 ½ cup Water or use low sodium Vegetable Stock
- 2 tsp Olive Oil
- Salt to taste
Instructions
- Heat a sauce pan, add 2 tsp olive oil, finely chopped garlic and onions. Sauté until the onions are translucent (on low flame to avoid excess browning).
- Add roughly chopped 4 tomatoes along with salt to taste and 1/2 cup of water / stock. Cover the sauce pan with a lid and allow it to cook for 5 minutes. Keep stirring the mixture in between.
- After 10 odd minutes, the tomatoes would be mushy. Switch off the flame. Allow it to cool before transferring to a blender. Note - You can use a immersion blender to blend the soup directly in the sauce pan.
- Blend the mixture by using some water / stock (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 soup back on the stove. Check seasoning, add kashmiri red chilli powder or paprika 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
- I have used ripe red fresh tomatoes. You can use canned tomatoes for this recipe as well. A 14 oz can should be sufficient replacement for 4 large tomatoes, which is approximately 2 cups of diced tomatoes.
- Each tomato variety is different. Always taste check before proceeding with the recipe.
- Sugar is added to balance the tartness from the tomatoes. It is optional and should always be added after checking the taste.
- The soup can be refrigerated for a week, reheated on stove top and microwave. It is freezer-friendly as well.
- Kashmiri Red chilli powder or paprika is optional. It imparts a lovely color to the soup. The ingredient can be omitted when serving for kids.
- Contains No Cream, No Cornflour or Cornstarch. Absolutely no artificial thickeners. The Recipe that is Dairy free, Gluten free and Vegan. Contains No Nuts.
- To naturally thicken the soup, add boiled and mashed potato. If you are not gluten sensitive and / or Vegan, you can thicken the soup using a roux of flour and butter.
- Leftovers, Storage and Freezing - The soup can be refrigerated up to 4 or 5 days. Ensure it is stored in an airtight container. Reheat only the portion required either on stove top or microwave. The Soup can be frozen for a month. Freeze 1 cup of soup in separate containers or zip lock bags so that it can be thawed easily and consumed.