Simple Restaurant Style Tomato Soup

My kids love the restaurant tomato soup.   It inspired me to make it at home.  I have tried many times, with onion/garlic and without onion garlic and it has been endorsed by my family that it tastes like restaurant.  The fun part is that i make the cream with almonds.  The reason behind not using the milk based cream is the simple reasoning that Tomato is rich in Vit-c and it curdles with milk.

The secret to get the restaurant style taste is cook the soup veggies with the spice sack.  I use the mini tea strainer for this purpose.  It is important to just get the flavour out.  We should not grind the spices.  You can alternately use a clean soft musleen cloth to wrap your spices.

What you need?

Tomatoes-4 to 6 medium
Carrots-1 medium
Beetroot-1/4 medium for color
Beans about 10
Onion - 1 (optional)
garlic-3 pods (optional)
Ginger-1 inch
Gr chillies-3 (adjust for your spice level).
Oil- 1 Tbsp

For Spice sack:

2 cardomom pods
3 cloves
1 big cardomom
1 star anise
1 tsp of  fennel seeds

For cream:

Soak almonds in hot water for 30 mins

How to make?

Heat 1 Tbsp of Oil, saute garlic and onion for few mins

Pressure cook all the veggies including onion/garlic in sufficient water with the spice sack

Once the cooker is ready to open, sieve the veggies saving the water.  Remove the tomato peel.

Allow to cool, puree them using hand blender, transfer to a kadai, add salt and adjust spice level.

Let it all mix together in low heat for about 10-15 mins.  Keep it warm.

Now, letz make the cream

Drain water from almonds
Grind with enough water to get almost thin consistency.

Serve soup in the bowl and just swirl the almond milk over it.


1. Coconut milk can be substituted for almond paste here.  I have'nt tried but it should taste better.


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