March 16, 2011

How to make Restaurant style Homemade Tomato Soup Recipe ~ Gluten Free Tomato Soup ~ No additives , No cornflour

My elder daughter loves Soup, especially home-made Tomato Soup. My mom introduced it to her while she was a year and a half, and she caught up on this pretty well. Soups with croutons, soup with bread sticks, with garlic bread, with steamed veggie batons - anything goes in, as long as it's soup, and more importantly if it's Tomato Soup , almost like Henry Ford's declaration "any colour for a car is ok, as long as its black!" :-) 

👉👉For 21 different types of vegan / vegetarian soups that you can make at home - click here 

This soup is a permanent fixture in my monthly meal plan menu ! I try every method to make it more healthy and hearty, so I can see the smile on my kid's (ok, not so much a kid anymore :p) face as she literally slurps her way through :-) 

So, presenting Healthy Tomato Soup. Its different from the normal commercial/other soups in that it contains a some veggies (yes, apart from the tomatoes), has no commercial additive or colour, including the dreaded MSG ! 

Preparation time: 10 mins
Cooking time : 10 mins
Serves : 2 adults generously

  • Bright red tomatoes - 4
  • Carrots diced - 50 grams
  • Peeled Potato cubes - 25 grams (optional but recommended)
  • Homemade veg stock (unsalted) - 500 ml
  • Salt  - to taste
  • Crushed black pepper - 1/4 tsp 
  • Butter - 10 grams (for garnish)
Serving Suggestions:

French bread / Toast / Soup Sticks / croutons



1) Blanch the tomatoes for 5-7 mins, cool and peel. 
2) Boil all the vegetables in a pot till soft and retain the stock (You may pressure cook for two whistles too or microwave them for 8-10 minutes)
3) Blend the tomatoes and veggies with a cup of water (or stock) into a thick consistency.
4) Strain ensuring only the tomato seeds are filtered out and you retain all the veg fibres.
5) In a deep bottomed pan, add the pureed mixture. Simmer on low, add salt, pepper and stock 
6) Once it comes to a mild simmer, take off the heat. 
7) Serve hot or warm with toasted bread / soup sticks !

1) You may make the vegetable stock the previous day (from any vegetables) and use it to only puree this veggies for this homemade 15-min Homemade Veg stock.
2) Use left over soup as a base for pav bhaji / wet curry the next day :-) adjust seasoning accordingly.
3) If the tomatoes aren't too ripe, you can use 1-2 pieces of beetroot for a slightly deep colour. Of course the taste would vary a bit.
4) if using stock bullions or salted stock, adjust salt accordingly: do a taste test before serving. Add 1/2 tsp of sugar if the tomatoes are very tart. 
5) This soup can be entirely vegan if you skip the butter or use a vegan alternative . My kids like this soup with butter, therefore I have used it.  

Updating this post of 2011 as part of #Foodies_RedoingOldPost Group where we revisit old posts with new pictures and text. 


  1. Thats a really a awesome soup.... and thanks dear... u can send your dish to my next event:)

  2. I love a good homemade tomato soup, its my all time favorite. Like you I also add carrots. Love to enjoy it with some croutons.

    1. Thanks Mayuri.. we love this a lot :-)

  3. Addition of other veggies makes it healthier. I too add carrots and sometimes beetroot also.

    1. beets is an intersting addition.. will try that next time.

  4. One of the favourite soup of all times. Tomato soup with bread croutons simply yum.

  5. Now this is the girl after my heart. She has her tastes in the right place. Absolutely love the soup. Can have some right now.

  6. I make tomato soup 2-3 times a week during winters as it is our favourite one. Like your kids we also love it with butter. Never added potato though.

  7. That's my all time favorite soup, lovely color and perfect consistency. Loved the addition of potatoes, weather here in Bangalore is chilled and this soup will be perfect..


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