Cream Of Tomato Soup

Winters is the season of Soups. So sharing this very easy and delicious recipe of homemade cream of tomato soup. The soup has a creamy, smooth consistency with a light tanginess from the tomatoes. The creaminess in the soup comes from cashews which also balances the tang of the tomatoes with their inherent sweetness. I have used cashews as a substitute for fresh cream. Also there is no sugar added in the recipe. Instead of cashews, you can also use peeled almonds. Making cream of tomato soup is ridiculously easy and does not take much time. So, perfect for all those days when you just don’t have the energy to cook something really elaborate. I have used fresh tomatoes to make the soup. When making this soup use ripe, red tomatoes which are not too sour or too tangy. The soup is minimally flavored with crushed black pepper, garlic, olive oil and fresh basil leaves. So a slight pungency and peppery taste is there along with the fresh flavor of basil. Instead of basil you can add your favorite herbs.

How to make Cream of Tomato Soup

1. Firstly chop 500 to 520 grams of tomatoes (5 medium sized tomatoes), 45 grams onion (1 medium onion) and 4 medium sized garlic cloves. Cup measurements would be 4 cups chopped tomatoes, ⅓ cup chopped onions and 1 teaspoon chopped garlic. Cooking tomatoes
2. Take 2 tablespoons of olive oil in a medium to large sauce pan or pan. Keep the heat to a low or medium-low. Add 1 medium sized tej patta (Indian bay leaf). Fry for 2 to 3 seconds. If you do not have tej patta, then skip adding it.
3. Then add 4 medium-sized chopped garlic cloves.
4. Sauté garlic for some seconds or till their raw aroma goes away. No need to brown the garlic.
5. Add the chopped onions.
6. Stir and mix well.
7. Stirring often sauté onions till translucent.
8. Now add 2 tablespoons whole wheat flour (atta). You can also use all purpose flour (maida).
9. Mix well and begin to sauté the flour on a low heat stirring often.
10. Sauté for about 1 to 2 minutes or till the raw aroma of flour goes away.
11. Then add the chopped tomatoes.
12. Mix them very well.
13. Now add 2 cups water. Instead of water, you can also use veg stock.
14. Add 10 large cashews.
15. Then add ½ teaspoon crushed black pepper or add as per taste.
16. Add salt as per taste.
17. Stir and mix well.
18. Cover the pan with a lid and simmer the soup mixture on a medium-low heat.
19. In between do check when the mixture is simmering.
20. Simmer till the tomatoes have softened. The tomatoes have to lose their rawness and should soften well. Then switch off the heat and let the soup mixture become warm.

Making cream of tomato soup

21. Then pour the soup mixture in a blender jar. Remove the tej patta (Indian bay leaf) from the soup mixture before adding the soup mixture to the jar. Do use a good blender.
22. Blend to a smooth consistency. There should be no chunks of onions, tomatoes or cashews. You can also use an electric immersion blender and blend everything directly in the pan itself.
23. Now pour the ground soup mixture in the same pan.
24. Keep the pan on stove top on a low to medium-low heat and gently heat the soup.
25. When the homemade cream of tomato soup becomes hot, switch off the heat and add 2 to 3 basil leaves (chiffonade or chopped). You can also add any herb of your choice. Instead of basil leaves, you can use cilantro leaves, parsley, oregano, sage, rosemary or any herb you like. 26. Serve cream of tomato soup hot. While serving you can garnish with a few chopped basil leaves or with some sprinkling of crushed black pepper. Serve it with some toasted bread or baguette. Tomato is one of my favorite fruit and I have shared few more similar recipes with it like: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Carrot Soup Roasted Tomato Soup Tomato Soup Recipe (Homemade & Easy) Tomato Rasam (Thakkali Rasam) This Cream of Tomato Soup post from the archives first published on January 2018 has been republished and updated on January 2023.