tomato soup

Tomato Soup

January 29, 2019

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: 2-3


I have always loved tomato soup. I’m not sure what I like about it but if I were to choose a vegetable soup, I’d choose tomato soup. Maybe I’d choose it over the chicken soup, even though chicken is probably my favorite thing. It’s the sweetness of the tomato, with the very slight tartness that I think I like. Anyway, the point is, I love tomatoes.


This soup is all about the sweetness of the tomatoes. It is so simple that it becomes the perfect accompaniment in this wobbly winter weather. This recipe calls for a small amount of cream, but if you’d like, you can add more cream and turn it into a creamy tomato soup.


For me, soup is something that is quite healing. Every time I’m away from home and fall sick, I have a large bowl of soup. It’s almost as if the warmth of the food is substitute for the warmth of motherly care. That sounds a bit morbid, so, I think I’ll just skip to the recipe.


tomato soup garnished with basil and fresh coriander



  • 4 large Tomatoes
  • 5-6 Garlic cloves minced
  • 1 White onion diced
  • 1 Celery stalk
  • 1 teaspoon corn flour
  • 2 tablespoons Olive oil
  • ¼ cup Cream
  • 1 teaspoon Sugar
  • 1 teaspoon Basil
  • 1 cup Water
  • Salt to taste
  • Pepper



  1. Immerse the tomatoes in water and put them in the microwave for about 5-10 minutes. This will help you peel the skin from the tomatoes and cook them slightly in the process.
  2. Slice the tomatoes and blend them into a puree. Make sure that you get all the tomato juices into your puree.
  3. In a small bowl, mix the corn flour with 2 tablespoons of water.
  4. Heat the olive oil in a deep-bottomed pan. Add the onion and fry until they are just about to become golden.
  5. Add the celery and fry for 2 minutes. Add the garlic to the pan and fry only for 30 seconds.
  6. Puree the onion, celery and garlic mixture. You can skip this step if you want your soup to have different textures.
  7. Add the pureed onion mixture back to the pan along with the tomato puree.
  8. Add the water, salt, pepper and basil. Stir the soup until it has all mixed well.
  9. Let the soup come to a gentle boil. Whisk the corn flour mixture once again and add it to the soup mixture.
  10. Let it simmer on medium high heat for 4-5 minutes. Then add the sugar and cream.
  11. Whisk the soup well and adjust the seasoning. Serve with a dollop of cream and/or some warm, fresh bread.


If you like this soup recipe, and I hope you do, please do check out my other soup recipes, Cream of Mushroom Soup and Beetroot and Feta Soup. They are vegetarian too!