Recipe Of The Week: Tomato Soup

We grew up with Ammi cooking some hearty soups, along with all her desi family recipes. This tomato soup was one of my favorites growing up with some croutons on top. So sharing this recipe of my mum’s version of a creamy tomato soap, without any cream.


Tomato Soup

Serves 5-6 persons


  • 2 Kg Tomatoes (ripe, you can take the skin off if you like, I don’t)
  • 1 bulb of Garlic
  • 2 Tbsp Butter
  • a pinch of Thyme/Oregano
  • 3 Tbsp Olive Oil
  • 1  Brown Onion (cubed)
  • 2 Tbsp Flour
  • 2-3 Cups Chicken Stock
  • 1 tsp Salt (or to taste)
  • 1/4 tsp Freshly Crushed Black Pepper
  • 250 gm Tomato Paste
  • 2 stems Fresh Basil Leaves
  • 1 tsp of Worcestershire sauce
  • Heavy Cream (optional)



  1. Roast the tomatoes with garlic with some olive oil and a pinch of dried Thyme or Oregano (whatever I have on my hand basically) in a preheated oven at 180 degrees C for approximately 30 minutes.DSCF2395
  2. In a separate pot, saute onions in butter and olive oil till they turn translucent (not brown).
  3. Then add the flour to it, which will eventually make the consistency of the soup thick & creamy without the need to add any cream to it. Saute for about 2-3 minutes, and then pour the stock into it while stirring continuously so that the flour doesn’t lump.
  4. Now add the roasted tomatoes & garlic along with the tomato paste and the fresh basil leaves (with the stem) into the soup mixture and let it simmer for 30 minutes on low – medium heat.
  5. At this point, fish out the basil stems from the soup (put the leaves back in the soup) and blend it with a hand blender.
  6. Add some water and let it cook for another 20 minutes, so it reduces a bit and is the right consistency.
  7. You can add the cream to it if you want; however, I pour a bit over the soup when I serve as garnishing.
  8. Enjoy with some freshly baked Garlic bread 





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