10 Healthy And Yummy Tomato Soup Recipes By Sanjeev Kapoor (2024)

Looking for a yummy and healthy tomato soup recipe? Then, you must try these amazing recipes created by the original Indian master chef, Sanjeev Kapoor. These soups not only have a unique taste and flavor but are also quick, filling, and can be consumed by anyone as an appetizer or main course. So, without any more delay, let’s get started and check out some tomato soup recipes by Sanjeev Kapoor.

Best Tomato Soup Recipes By Sanjeev Kapoor

1. Vegetarian Tomato Soup With Homemade Croutons

This is a yummy tomato soup recipe that is loaded with nutrition. The crisp homemade croutons make it taste even better. Let’s start with a video of Sanjeev Kapoor doing his kitchen kung fu and then move on to his other tomato soup recipes. Here you go!

2. Roasted Garlic And Tomato Soup

Prep Time: 10 mins Cooking Time: 20 mins Serves: 2

Ingredients

• 8 medium tomatoes
• 1 garlic
• 2 tablespoons olive oil
• 1 medium-sized onion
• 1 bay leaf
• 2 sprigs fresh thyme (Ajwain ka phool)
• 1/2 cup tomato puree
• 10-12 basil leaves (Tulsi)
• Crushed black peppercorns
• 1 slice white bread
• Salt to taste
• Olive oil to drizzle

How To Prepare

1. Peel the onions and chop them roughly.
2. Roughly chop the tomatoes.
3. Chop the garlic, toss into a bowl and add some salt and olive oil. Place it in the oven on high heat until the garlic is brown.
4. Fry the onions, tomatoes, bay leaf, and salt in olive oil. Add two to three cloves of garlic to this and then pour in some water.
5. Add the entire remaining bulb of garlic and the thyme sprigs and allow the pan to boil.
6. Add the tomato puree, basil leaves, and crushed pepper.
7. Heat the soup until the tomatoes are cooked and soft.
8. Strain the mixture and remove the garlic bulb and thyme sprigs. You will be left with some thin strained stock and a thick mixture.
9. Keep the stock aside for later use.
10. Blend the thick mixture, adding a little water if necessary. In the last whisk of the blender, add a slice of brown bread to the soup.
11. Add the stock and puree to a pan and boil the mixture.
12. Serve this unique tomato soup piping hot, garnished with basil leaves.

3. Thick Tomato Soup

Prep Time: 10 minsCooking Time: 20 minsServes: 2

Ingredients

• 5-6 medium tomatoes
• 2 tablespoons olive oil
• 2 medium onions
• 1/2 teaspoon cumin seeds (Jeera)
• 3-4 cloves garlic
• ½ teaspoon black pepper
• 4 bread slices
• Fresh basil leaves
• Salt to taste

How To Prepare

1. Roughly chop the onions and tomatoes and crush the garlic.
2. Heat a pressure cooker and sauté the cumin seeds, onions, and garlic.
3. Add the chopped tomatoes and stir well.
4. Add salt and pepper to taste.
5. Pour two to three cups of water and allow this mixture to cook in the pressure cooker for about three whistles. When the steam goes down, open the pressure cooker and transfer the contents to a blender jar and allow it to cool for a while.
6. Once cool, add the trimmed bread slices and basil leaves to the blender jar and blend well.
7. Heat the blended soup and serve hot with a garnish of your choice.

4. Macaroni And Tomato Soup

Prep Time: 30 mins Cooking Time: 20 mins Serves: 1

Ingredients

• ½ cup macaroni
• 2 medium tomatoes
• 1 tablespoon butter
• 2-3 cloves garlic
• 1 small onion
• 4 tablespoons tomato puree
• 5 cups vegetable stock
• ⅔ teaspoon black pepper
• 8-10 basil leaves
• Salt to taste

How To Prepare

1. Boil the macaroni as directed on the pack and keep it aside after straining the water.
2. Chop the tomatoes and onion and crush the garlic cloves.
3. Heat the butter in a deep pan and sauté the garlic, onion, and tomatoes in it.
4. Cook them well for about 5-8 minutes and then add the tomato puree.
5. Once the puree is cooked and blended well with the other ingredients, add the vegetable stock, salt, and black pepper and boil for about 3-4 minutes.
6. Right before serving, add the macaroni and garnish the dish with basil leaves. Serve hot to the delight of your guests.

5. Tomato And Fennel Soup

Prep Time: 10 min Cooking Time: 20 mins Serves: 4

Ingredients

• 6 medium tomatoes
• 100 grams fennel seeds (saunf)
• 2-3 tablespoons olive oil
• 1 medium onion
• 7-8 garlic cloves
• ⅔ teaspoon black pepper
• 1 bunch fresh coriander
• 3-4 tablespoons fresh coriander leaves
• 1 tablespoon extra virgin olive oil
• Salt to taste

How To Prepare

1. Chop the onion and tomatoes.
2. Sauté the garlic, onion, and black peppercorns in olive oil.
3. Add the tomatoes to this and cook well.
4. Tie the fennel seeds in a muslin cloth and place it in the pan.
5. Cover the pan and allow it to cook for 2-3 minutes.
6. Tie the coriander stems together and place them in the pan.
7. Add two to three cups of water and salt to taste. After cooking it for 3-5 minutes, remove the fennel bag and coriander bunch.
8. Add chopped coriander and olive oil.
9. Pour this mixture into a bowl and blend coarsely or finely according to your preference. Serve hot.

6. Tomato, Carrot, And Coconut Soup

This one tastes amazing! Watch this video (in Hindi) to know how to make this tomato soup at home. The ingredients and directions are mentioned after the video.

Prep Time: 5 minsCooking Time: 25 minsServes: 4

Ingredients

• 1 ½ cups chopped tomatoes
• 1 cup grated coconut
• 3 tablespoons olive oil
• 5-6 cloves of garlic
• 1 chopped onion
• ½ cup sliced carrot
• 1 small bay leaf
• 2 small green chilies
• 2 cups of water or vegetable stock
• 1-2 tablespoons fresh cream
• Freshly ground black pepper

How to Prepare

1. Heat the oil in a pan.
2. Add the garlic cloves, carrot, bay leaf, and the grated coconut.
3. Stir-fry for about a minute or two.
4. Add the green chilies, chopped tomatoes, and salt to taste.
5. Stir-fry for a minute and then add water or vegetable stock.
6. Cover and cook on medium heat until the tomatoes are cooked properly.
7. Scoop the tomatoes and other ingredients from the pan and toss them into a blender.
8. Add a cup of stock to the blender and whiz it.
9. In the meanwhile, strain the remaining liquid into another large pan.
10. Add the blended tomato to it and cook until it starts boiling.
11. Add a tablespoon or two of fresh cream. Mix well and remove from the flame.
12. Use a ladle to pour the soup into a bowl.
13. Garnish with freshly ground black pepper.

7. Tomato And Basil Soup

Prep Time: 5 minsCooking Time: 30 minsServes: 2

Ingredients

• 1 cup roughly chopped tomatoes
• 1 bay leaf
• 10 black peppercorns
• 1 medium onion, sliced
• 8 cloves of garlic, chopped
• ½ cup celery, finely chopped
• 2 tablespoons olive oil
• 1 medium carrot, roughly chopped
• 1 tablespoon gram flour
• 1 teaspoon sugar
• 15 basil leaves
• Water
• Salt to taste

How To Prepare

1. Heat the pan and add the oil.
2. Throw in the peppercorns, onions, and bay leaf. Cook until the chopped onions become translucent.
3. Add celery, garlic, and a tablespoon of water.
4. Stir and cook for a minute.
5. Add the tomato, carrot, and a few basil leaves. Cook until everything comes together.
6. Add a cup of water, cover the lid, and cook for 10 minutes.
7. Remove from the flame and use a hand blender to blend the ingredients in the pan into a smooth paste.
8. Heat a skillet, dry roast the gram flour and add it to the tomato soup.
9. Add freshly ground black pepper, sugar, and salt to the soup. Simmer for 2 minutes.
10. Remove from the flame. Transfer it to two soup bowls, and garnish with basil leaves.

8. Tomato And Roti Soup

Prep Time: 10 minsCooking Time: 15 minsServes: 2

Ingredients

• ½ cup chopped tomato
• 2 cloves of garlic, finely chopped
• 1 tablespoon olive oil
• ½ teaspoon freshly ground black pepper
• 2 leftover rotis
• 1 cup leftover dahl
• 1 tablespoon fresh cream
• Salt to taste

How To Prepare

1. Heat a tablespoon of olive oil in a pan and sauté the chopped garlic.
2. Add tomato, salt, and pepper and cook for a minute.
3. Add a cup of water and bring it to a boil.
4. Heat a skillet and toast the leftover rotis until they turn crisp.
5. Add the leftover dal to the pan containing the tomato and mix well. Cook for about 3 minutes.
6. Use a hand blender to blend it to a smooth paste.
7. Add salt and fresh cream and simmer for 2 minutes.
8. Mix the roti slices and serve hot.

9. Cream Of Tomato Soup

Prep Time: 10 minsCooking Time: 15 minsServes: 2

Ingredients

• 1 cup chopped tomato
• 2 teaspoons butter
• 1 cup water
• 1 teaspoon cornflour
• 2 tablespoons olive oil
• ½ cup sliced carrot
• 1 bay leaf
• ½ cup chopped onion
• 2 cloves of garlic
• 6 peppercorns
• 1 teaspoon sugar
• Salt to taste

How To Prepare

1. Heat the oil and butter.
2. Toss in the bay leaf, onion, and celery. Cook for 3 minutes.
3. Add the sliced carrots and garlic cloves. Fry for 2 minutes.
4. Add the tomato, salt, and pepper.
5. Add water. Cover and simmer until it comes to a boil.
6. Remove from the flame.
7. Remove the bay leaf and
8. blend the mixture into a smooth paste.
9. Put it back on medium flame. Add sugar and cornflour.
10. Stir and cook until the consistency becomes thick.
11. Serve hot.

10. Honey, Tomato, And Onion Soup

Prep Time: 15 mins Cooking Time: 30 mins Serves: 2

Ingredients

• 1 cup chopped tomato
• 1 bay leaf
• 2 medium onions, sliced
• 4 cloves of garlic
• 2 tablespoons olive oil
• ½ cup chopped celery
• 2 tablespoons honey
• ½ teaspoon freshly ground black pepper
• 1 teaspoon gram flour
• 1 tablespoon fresh cream
• 1 cup water
• Salt to taste

How To Prepare

1. Heat the oil in a pan. Add the bay leaf and onion slices.
2. Cook until the onion slices turn translucent.
3. Add garlic, tomatoes, and celery.
4. Add water. Cover and simmer for 15 minutes.
5. Remove from the flame and use a hand blender to blend it into a smooth paste.
6. Put it back on the flame. Add gram flour, honey, salt, and black pepper.
7. Cook for 3 minutes.
8. Garnish with fresh cream and serve hot.

These are our top 10 picks. Make any one of them, and you will know why Sanjeev Kapoor’s recipes are the best. So, get those tomatoes out and make a delicious soup. Cheers!

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