Cream of Tomato Soup

January 13, 2014 Kids BaySoups  No comments

Cream of Tomato Soup is the most popular of all the soups. It is so easy to make and with a few key ingredients u can get that restaurant taste Cream of Tomato Soup. Chotu just loved it.

Now to the recipe…



  • Tomatoes – 10 to 12
  • Onion – 1 small
  • Celery – 1 inch
  • Garlic pods – 3
  • Carrot – 1 small
  • Butter – 1 tsp
  • Oil – 1 tbsp
  • Bay leaf – 1
  • Whole Pepper Corns – 4 to 5
  • Salt – as needed
  • Pepper powder – as needed
  • Fresh Cream – 2 tbsp
  • Bread Croutons – 1 cup


  • Heat a pan with butter and oil. Temper with bay leaf. Add chopped onions, garlic & celery and saute for a min.

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  • Add chopped carrots and saute for a few seconds. Add chopped tomatoes followed by salt and whole pepper corns and stir.

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  • Add water upto to immersing level and cook it for 10 mins. U can alternatively cook it in a pressure cooker too. Once cooked, cool down completely. Discard the bay leaf and pepper corns and blend it in a mixer into a smooth puree. Strain the unwanted pulp.

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  • Heat the puree in a pan, add pepper powder and salt if needed. Let it boil for a few mins. Finally add fresh cream and switch off the flame.

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Cream of Tomato Soup is ready. Serve it piping hot with bread croutons.




  1. To make bread croutons – I just toasted it in my bread toaster and left in the heat for sometime and cut it into bite size pieces.  U can either deep fry bread pieces, or toast it in a pan with ghee/oil or toast it in an oven.
  2. Celery has a very uniue flavour, so do not skip it.
  3. Add just enough water to cook the tomatoes to get a thick, creamy consistency.
  4. If u feel the soup is watery add a tbsp of corn flour+water mixture to the soup to get a thick consistency. I havent added any though!!
  5. U can use freshly crushed pepper too.

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