Tomato Soup is everyone’s favourite comfort food. I hesitated for a long time before posting this recipe coz on one side I thought everyone probably knows this so how would it really benefit anyone? However over the period of time I have seen various tomato soup recipes and none that comes close to mine.
When I say mine its actually the genius of my mother and in a way she corrupted me with her recipe, coz frankly after I have tastes hers I don’t like any other tomato soup recipe at all.
Our recipe is also not the restaurant kinds coz I don’t know about you guys, but the kinds available in there seems like red coloured liquid filled with gut upsetting dairy ingredients. In fact our version uses minimal ingredients and is completely flavour packed.
This tomato uses ghee as a main ingredient to spike up the soup and increase its flavour profile and trust me when I say that it changes the game of the entire soup and levels it up by notches! So, if you can tolerate even that little bit of dairy id highly recommend you to use ghee as per instructions.
However if you are a vegan, you can make this using avocado oil instead.
This one is not a creamy tomato soup recipe – in fact this is a soupy one – and while we like to keep our water content a little high you can definitely adjust the soup to achieve a slightly thicker version.
Also since the main ingredient here is tomatoes (like duh) and I have not used bell peppers or anything else in here, make sure you use nice fresh organic red red ripe tomatoes to get a kickass looking (red, not orange) and tasting soup.
While I have used a pressure cooker to make the soup, you can also make this using an instant pot, so jump on to the recipe to find out how.
The added advantage that comes with this soup is that it is Paleo and Keto friendly, is wholesome, flavour packed and rich in Vitamin A & C.
Here are some of our other soup recipes that you’d want to try
PS: my last recipe stated that I am stuck in India due to COVID – 19 restrictions and am presently living with my folks. Well, its been 3.5 months I haven’t been able to move out and while I should have used this opportunity to post more content we were about 10 of us with 3 kids stuck in the same house, so you can imagine the chaos!!
However things seem to be getting back to normal again and I will be flying back to Canada soon. So wish me luck there!
Tomato Soup - Keto | Paleo | Vegan
- June 20, 2020
- 6 bowls Servings
- 30 min
- Print this
- Tomatoes - 6 medium sized
- Green Chillies - 3 medium sized
- Ghee or Avocado Oil (for Vegans) - 2 tablespoons
- Cumin Seeds - 1 teaspoon
- Asafoetida or Hing - 1 teaspoon
- Himalayan Sea Salt - as per taste
- Curry leaves - 1 twig
- Black pepper - for garnish
- Coriander leaves for garnish
- Step 1
- Chop tomatoes into big chunk size pieces
- Step 2
- Slit the green chillies from the centre
- Step 3
- Put these into a pressure cooker and add 1.5 cups of water or until it reaches upto 3/4th level of the tomatoes (the tomatoes will leave in some water too so be careful not to add too much water)
- Step 4
- Cook for 3 whistles on a medium high flame & turn off the stove and let cool down completely
- Step 5
- If using an instant pot transfer the chopped tomatoes and chillies in the pot, close the lid and set to the ‘pressure cook’ function for 9 minutes
- Step 6
- Let the tomatoes & chillies cool down completely after they have been boiled
- Step 7
- Next run the boiled tomatoes & chillies along with the water through a blender and turn it into a red liquid mix
- Step 8
- Now run the liquid mix through a sieve to strain out the tomato pulp
- Step 9
- If you observe the strained soup at this stage its quite thick – so add 1/2 cup water – you can also add a little less (1/4th cup) or more 3/4th cup to adjust the consistency as per your liking
- Step 10
- Next heat up stockpot and whence it is adequately hot – add 2 tablespoons of ghee or avocado oil
- Step 11
- Once the ghee is hot add cumin seeds and once they start crackling in add the asafoetida
- Step 12
- Next drop in the soup mix slowly into the ghee mix (make sure you don’t burn yourself)
- Step 13
- Add sea salt as per taste and curry leaves twig – stir well to combine
- Step 14
- Increase the flame/stove to high and let it reach a boil
- Step 15
- Next reduce the to stove to medium high and cook for 5-7 minutes – stirring in between
- Step 16
- The consistency of the soup should thicken a bit
- Step 17
- After 5-7 minutes turn the stove to high for one last vigorous boil before you turn it off
- Step 18
- Garnish with black pepper and coriander leaves
- Step 19
- Serve hot
Check out the video below: