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Creamy Tomato Soup

Say goodbye to bland, watery soups. This ultra-velvety restaurant-style tomato soup balances rich buttery aromatics with tangy fresh tomatoes and earthy coriander stems for an unforgettable depth of flavor. A foolproof 4-serving recipe that brings restaurant luxury to your dinner table in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 195
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp butter/oil
  • 1 bay leaf
  • 4-5 garlic cloves roughly chopped
  • 1 inch ginger sliced
  • 1 medium onion roughly diced
  • 1 small carrot diced
  • 1/2 small beetroot diced
  • 5 large riped tomatoes diced
  • a handful of fresh corainder stems
  • 3 cups water
  • salt to taste
For Finishing & Seasoning
  • 1 tbsp butter
  • 1 tbsp cornstarch dissolved in 2 tbsp water ( optional,for thickening )
  • 1/2 tsp black pepper powder
  • 1-2 tsp sugar ( adjust based on tomato tartness )
  • 1 tbsp fresh cream ( for garnish )
For the Croutons
  • 2-3 slices bread cubed
  • 1 tbsp butter

Method
 

Sauté the Aromatics
  1. Heat 1 tablespoon of butter in a deep pot or pressure cooker. Add the bay leaf, garlic, and ginger, sautéing for a minute until fragrant. Add the chopped onions and cook until translucent.
Build the Base Flavor
  1. Toss in the diced carrots, beetroot, and coriander stems. Sauté for 2-3 minutes. The coriander stems are essential here—they add an earthy, fresh depth that leaves alone cannot provide.
Simmer and Soften
  1. Add the chopped tomatoes and salt. Pour in 3 cups of water or stock. Cover and simmer on medium heat for 12-15 minutes (or pressure cook for 2 whistles) until the tomatoes, carrots, and beets are completely mushy.
Blend and Strain
  1. Remove the bay leaf. Let the mixture cool slightly, then blend it into a completely smooth puree using an immersion blender or a standard mixer. Strain the puree back into the pot using a fine-mesh sieve to remove all tomato skins and seeds, ensuring a velvety texture.
Finish and Season
  1. Bring the strained soup back to a gentle simmer. Stir in the black pepper powder, sugar (to balance the acidity), and an extra tablespoon of butter for a glossy finish. If you prefer a thicker, railway-style consistency, stir in the cornstarch slurry and simmer for 2 minutes until thickened.
Prepare Croutons & Serve
  1. Pan-fry the bread cubes in butter until golden brown and crispy. Ladle the hot soup into bowls, swirl a splash of fresh cream over the top, and drop in a handful of crunchy croutons.
    2. 1/2 a beetroot gives the soup its striking red color naturally, keeping it clear of artificial food coloring.

Notes

Using coriander stems instead of leaves is the real secret to achieving that deep restaurant flavor profile without changing the color.