A bowl of hot soup always whets your appetite for the main course! More so, if it's a thick creamy tomato soup!
Gurdip Kohli Punj's Tomato Soup recipe

- Indian


- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 2 to 3 tbsp oil
  • 2 bay leaves
  • 8 to 10 garlic cloves
  • 1 tbsp sliced onions
  • 1 tbsp sliced carrot
  • 1 cup sliced tomatoes
  • 2 to 3 tbsp refined flour
  • 1 to 2 tsp butter
  • ½ tsp seasoning powder
  • 1 tsp crushed black pepper
  • ½ tsp sugar
  • water as required
  • salt to taste
  • For Garnish: Fresh cream
  • Puffed rice
  • Coriander leaves


  1. 1

    Heat oil in a pan and to it add bay leaves garlic cloves, onion, carrot and tomatoes (all sliced, when the tomatoes turn soft, add refined flour and mix well.
  2. 2

    Allow the mixture to cool.
  3. 3

    Remove the bay leaves and blend the mixture with water to form a puree.
  4. 4

    Heat butter in another pan and pour the puree into it and add more water as required and let it boil.
  5. 5

    Add a little sugar and salt and also some seasoning powder and crushed black pepper and stir well.
  6. 6

    Strain when the soup is ready.
  7. 7

    Transfer the soup to a bowl.
  8. 8

    Garnish it with fresh cream puffed rice and coriander leaves.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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