Restaurant Style Tomato Soup

If you ever wondered why the restaurant style Tomato soup is so thick and tasty, you’ll see how we can make it at home just as in restaurant from scratch. This Creamy and Silky Tomato Soup is rich in flavor, easy and truly comforting. This Restaurant Style Tomato Soup will have you moaning with every spoonful. 

Perfect for enjoying as a snack or as a light dinner. This velvety soup is rich and creamy yet doesn’t weigh you down. Learned from a great chef, and tried, it came out amazing even for the 1st time. Since then it’s became our family’s favorite soup. I often make it for dinner. I like to serve it with crusty croutons or crostini or toasted bread (like we made for Bruschetta).

We’re going to add a few key ingredients: Ginger, garlic, big black cardamom pods, butter (for amazing rich flavor), a little sugar (it balances the acidity of the tomatoes), just a little sugar makes a big difference.

How to Serve

  • Grilled Cheese – tomato soup and grilled cheese sandwiches are the perfect match. Some people dip the sandwich into the soup.
  • Parmesan – add shredded vegan parmesan while the soup is hot so it melts over the top.
  • Fresh Basil – sprinkle the top with thinly sliced basil for a great flavor.
  • Croutons – sprinkle crunchy croutons over the soup, store brought croutons also goes well.
  • Toast – simple toasted bread or crostini or baguette (like we made for Bruschetta) are great for dunking into the soup.

Watch the easy video tutorial and you’ll be craving a bowl of tomato soup. It’s bursting with amazing tomato flavor.

How to make Restaurant Style Tomato Soup

PREP TIME: 10 MINS  COOK TIME: 20 MINS  TOTAL TIME: 30 MINS  COURSE: MAIN COURSE, SIDES CUISINE: INDIAN SERVINGS : 2

Ingredients

tomatoes – 7butter – 1-2 tbsp
black cardamom – 1onion – 1/2 big onion, finely chopped
Kashmiri red chilly powder – 1/2 tspoil – 3 tbsp
garlic clove – 1 big or 2 smallsugar – 1 tbsp
ginger – 2″cilantro stems or leaves – 1/2 cup
peppercorns (miriyalu) – 10turmeric powder – 1/4 tsp

Instructions

  1. In a pressure cooker add oil and chopped tomatoes and then add red chili powder, turmeric powder, ginger, garlic, black peppercorns, black cardamom seeds, salt and water mix well. Close the lid and give it 2-3 whistles.
  2. In another kadai or pan, heat oil and butter, when the butter melts, add onion. Sauté until translucent and then add the cooked tomato mixture and cook it for another 5-6 minutes.
  3. Switch off the flame, transfer back into cooker, add coriander stems and blend it into a fine puree with a hand blender.
  4. Then strain it into the pan with a soup strainer.
  5. Add sugar and boil it for 15 minutes.
  6. Finally give it a proper mix and switch off the flame. Hot tomato soup is ready to serve.
  7. Now serve it in a bowl and garnish with cream, prepared croutons, and coriander leaves.
  8. For Croutons: Store bought croutons also a good option. But if you would like to make at home, follow the steps below.
    1. Remove the sides of the bread and cut it into equal pieces.
    2. Heat a pan and add 1-2 tbsp butter and 1 tbsp oil, ones heated add the cut bread squares and fry them until golden brown on both sides.
  9. For Baguette croutons or Crusty Bread: Cut the baguette or any crusty bread diagonally (or into cubes for smaller croutons) in slices and apply butter on all of them. Heat a grill or pan and place the bread slices on it and grill until golden brown on both sides.

Tips

  1. Cooking tomatoes in cooker leaves less waste when strain.
  2. Adding butter and cilantro stems in the recipe gives nice flavor.
  3. Use Kashmiri red chili powder to achieve nice color to the soup.
  4. Using hand blender is best than mixie jar.
  5. If using mixie jar, wait till the tomato onion mixture becomes cool.
  6. Soup should be little thick, do not add more water.
  7. Store bought croutons saves time.
  8. Vegans could just omit the cream.

Step by step photo instructions

  1. In a pressure cooker add oil and chopped tomatoes and then add red chili powder, turmeric powder, ginger, garlic, black peppercorns, black cardamom seeds, salt and water mix well. Close the lid and give it 2-3 whistles.

2. In another kadai or pan, heat oil and butter, when the butter melts, add onion. Sauté until translucent.

3. Add the cooked tomato mixture into onions to blend the buttery flavor, cook it for another 5 minutes.

4. Switch off the flame, transfer back into cooker, add coriander stems and blend it into a fine puree with a hand blender.

5. Then strain it into the pan with a soup strainer. Add sugar and boil it for 15 minutes. Finally give it a proper mix and switch off the flame.

6. Hot tomato soup is ready to serve. Now serve it in a bowl and garnish with cream, prepared croutons, and coriander leaves.

For Croutons: Store bought crotons also a good option. But if you would like to make at home, follow the steps below.

To make at home: Remove the sides of the bread and cut it into equal pieces. Heat a pan and add 1-2 tbsp butter and 1 tbsp oil, ones heated add the cut bread squares and fry them until golden brown on both sides.

For Baguette croutons or Crusty Bread: Cut the baguette bread diagonally (or into cubes for smaller croutons) in slices and apply butter on all of them. Heat a grill or pan and place the bread slices on it and grill until golden brown on both sides.

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