Tomato Soup – No Corn flour, No Cream!

Name: Tomato Soup – No Corn flour, No Cream!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 500 g Tomatoes, quartered; 1 piece Onion, diced; 1 piece Carrot, diced; 3 clove Garlic; 1 piece small piece of Ginger; 0.5 piece medium-sized Beetroot, diced; 0.5 cup fresh Coriander stems; 1 tsp Black Peppercorns; 0.5 tbsp Salt (adjust to taste); 4 cups Water; 1 tsp Olive Oil; 1 tbsp Butter; 1 tsp Black Pepper Powder (or to taste); 1 tsp Sugar; 0.5 tsp Cumin powder; 1 sprig Fresh basil for garnishing (optional)

Leena Kohli (@leenakohli)

International Lunch Dinner Appetiser Main Course Vegetarian Gluten-Free

Homemade Tomato Soup – Light, Wholesome, and Delicious

This homemade tomato soup is light, flavorful, and made without heavy cream or cornflour.

Fresh tomatoes, garlic, carrots, and beetroot blend to deliver a perfect balance of natural sweetness and earthy richness, making it both nourishing and satisfying.

Easy to prepare, this soup involves boiling...

Prep Time

10min

Cook Time

20min

Total Time

30min

Tomato Soup – No Corn flour, No Cream! recipe

Ingredients

4 Servings

(1 serving = 1 bowl)

500g
Tomatoes, quartered
1piece
Onion, diced
1piece
Carrot, diced
3clove
Garlic
1piece
small piece of Ginger
1/2piece
medium-sized Beetroot, diced
1/2cup
fresh Coriander stems
1tsp
Black Peppercorns
1/2tbsp
Salt (adjust to taste)
4cups
Water
1tsp
Olive Oil
1tbsp
Butter
1tsp
Black Pepper Powder (or to taste)
1tsp
Sugar
1/2tsp
Cumin powder
1sprig
Fresh basil for garnishing (optional)

How to make Tomato Soup – No Corn flour, No Cream!

Cook the Vegetables

Wash and quarter the tomatoes. Dice the onion, carrot, and beetroot.
In a deep pot, bring water to a boil. Add the tomatoes, onions, carrots, beetroot, coriander stems, ginger, garlic, black peppercorns, and salt. Cover and cook over medium heat for 10-15 minutes, or until the vegetables are tender.
Allow the mixture to cool slightly. Blend it until smooth using a stick blender or regular blender. Strain the blended soup through a sieve to remove any solids, and set it aside.

Simmer and Season

Heat olive oil and butter in a deep pan over medium heat. Pour in the strained soup and mix well.
Stir in the black pepper powder, cumin powder, and sugar. Simmer the soup for 6–8 minutes, stirring occasionally, until it thickens slightly.
Adjust the salt and pepper to your taste.
Optional: For a thicker consistency, mix 1 tbsp of cornflour with 2 tbsp of water to form a slurry. Stir it into the soup and simmer until it thickens.

Serve

Ladle the soup into bowls. Garnish with fresh basil (if using) and a small dollop of butter on top.
Serve hot with bread croutons or toasted bread on the side.