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Tomato Soup

Tomato Soup

Tomato Soup

What's more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious. Tomato Soup is always good as a starter or light meal with salad and crusty bread.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 3 people


  • 6 medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes
  • 1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped carrots
  • 1 celery stick, cut into small pieces to make about 1/3 cup of chopped celery
  • 1/2 inch ginger peeled and sliced
  • 1 tsp oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp black pepper


  • 2 tsp oil
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 tbsp cilantro finely chopped hara dhania


  • Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes.
  • Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy.
  • Let the tomatoes cool, then puree in blender.
  • Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds crack, add cilantro and stir for a minute.
  • Add the tomato pure and approx. 1¼ cup of water (adjust the water to your taste).
  • When the soup boils, turn the heat to low and let it simmer three to four minutes.
  • Serve hot, I like to serve with few pieces of crouton.
Tried this recipe?Let us know how it was!


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38 thoughts on “Tomato Soup

  1. Hello Manjula Aunty,

    I am searching for your cabbage recipe which I tried 7 years ago and I liked it a lot. I made it for my son’s birthday and it was huge success. Everyone liked it. It is made with cabbage and if I remember correctly, it is mixed with gram flour and other spices and steamed . Can you please send me the recipe for that? I am actually not a big fan of cabbage but I liked this recipe. It was very tasty and everyone in my family loved it!!!

    Thank you,

  2. Absolutely delectable !!!

    The soup was perfectly balanced in terms of taste and consistency, It was quite easy to make as the recipe was very well described. Thumbs up for this amazing and delicious recipe and guys you should definitely try this amazing soup, I will try it again for sure. If anyone is looking for some more healthy yummy soup recipe check out these soup recipes.

  3. Greetings from Las Vegas, Nevada.
    Thank you for that wonderful recipe! Unfortunately, I couldn’t find Asafetida or Hing in my local International foods market. Nonetheless, the soup was absolutely delicious and my family loved it. I can’t wait to try your other dishes.

  4. Mam i m an owner of shree chinese recipe corner in nasik. Finally
    i got d perfect recipe for indian and chinese food if you dont mind i would like to be your assistant

  5. Tried your recipe for BATATA VADA. It was good. Thank you. I will try the soup. If some feel ginger is strong,in the soup, may be, before grinding, the ginger piece can be taken out and discarded.

  6. Thank you for this lovely recipe, Manjula. I have been following your blog for a while, but this is the first comment I’ve left. I’m an American living in Germany and absolutely love Indian cuisine. I notice you do not use garlic or onion very much – do you use hing instead? Once I had put in too much hing I think…I’m not so sure when to use it, because not sure what flavor it gives when cooked. Thank you!

    1. Hi, I am German and I love Indian food! I learnt so much from this website and I am so happy for all the ideas. It is very interesting to see and to learn how Indians cook. Thank you so much for all what I learnt!

    2. No you can not use hing(asafetida) instead of onion and garlic. Most of the Indian recipe quantity of hing used as pinch size and usually in tadka (in heated oil after poppy seed or cumin seed). Hope it helps.

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