How to Make Easy Vegan Tomato Soup Without Onion and Garlic

Tomato Soup is flavorful, nutritious, very delicious, and restaurant-style. This recipe is about Indian Style tomato soup without onion and garlic. If you are looking for homemade tomato soup in restaurant style, then you have landed at the right place. We can make an appealing soup as an appetizer for our family and guests with this recipe.

Jump to:

• About Tomato Soup
• Ingredients
• Step by Step Directions
• Serving Suggestion
• Why Using Carrot and Celery In Tomato Soup
• Can I Skip Carrot and/or Celery
• More Appetizer Recipes
• Recipe

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About Tomato Soup

Tomato Soup is low calorie, light, tangy, a little sweet, and we can make it as spicy as we prefer. The recipe is quick and incredibly easy. This soup is famous worldwide, and everyone has their own taste and style of making it.

My recipe is straightforward, with few ingredients, but it tastes delicious. I don't prefer it too much spicy, so this soup is mildly spicy but flavorful.

The beauty of this soup is that we can include other veggies as well. Tomato is a versatile ingredient and matches well with other elements.

This soup is homemade and homestyle. But the texture and appearance are restaurant-worthy.

Homemade soup is nutritious, healthy, and made with fresh tomatoes. We don't need any food color, and the soup contains a beautiful natural color.

Tomato Soup is hearty and very flavorful. This no onion no garlic soup is restaurant-style but healthy, nutritious, and very delicious.

I hope you will like this recipe and you will include it in your soup recipes.

Ingredients

1. Tomatoes: We need fresh, juicy, and ripe tomatoes. If tomatoes are unripe, the soup will be sour, and we will need to add more sugar to balance tanginess. So red, fresh, and ripe tomatoes are necessary to make this soup.
2. Butter or Oil: I personally prefer butter to enhance the flavor of the soup. But we can also use oil and especially for the vegan diet. So you can use either butter or oil as per your preference.
3. Ginger: Ginger provides spiciness as well as peppery and sweet flavor to this soup. This Tomato Soup is without onion and garlic, and so I would say, ginger is the star element. But if you are following a strict Jain diet or, for any other reason, do not want to use ginger, add a pinch of asafoetida and dried ginger powder. That will also enhance the flavor of tomato soup.
4. Black Peppercorns: Black pepper is always a part of any delicious soup. Adding only salt and pepper makes any bland soup a delicious one. I have used whole black peppercorns and have added them into the tomato mixture to blend. You can also use freshly ground black pepper. Don't add the whole black peppercorns initially; instead, add freshly ground black pepper while adding sugar into tomato soup.
5. Coriander Stems: Stems of fresh coriander adds delicious flavor to this soup. If you do not have stems, you skip it. But do not add coriander leaves.
6. Red Chili Powder: I have used red Kashmiri chili powder, which provides deep color to this soup. Kashmiri chili powder is not spicy, and hence this soup is mainly spiced with ginger and black pepper. But you can skip the red chili powder or if you want your soup spicy, add your choice of red chili powder.
7. Sugar: Sugar precisely enhances the taste of the soup and also balances the tanginess of tomatoes. However, you can add sugar as much less or more as per your preference.

Step by Step Directions

• Heat butter or oil into a pan.

• To this, add black peppercorns and chopped ginger, saute for a few seconds.

• Then add chopped celery and carrots, cook for a minute.

• Add chopped tomatoes, coriander stems, water, red chili powder, and salt. Mix well.

• Cover the lid and cook the mixture on medium heat for 15-20 minutes or until tomatoes are soft and thoroughly cooked.

• Let the mixture cool a bit and transfer it into a blender jar.

• Blend the tomato mixture into a fine puree.

• Pass the puree through the sieve.
• This step is necessary for smooth and velvety tomato soup.

• Transfer the puree back into a pan and heat it again. Add sugar and mix.
• If you want the soup thinner, adjust the consistency with water. But do not add too much water, as it will imbalance the other flavors.
• Adjust the salt if needed, and let this soup simmer for 5-7 minutes.

• Turn off the heat and transfer the soup into serving bowls.
• Garnish it with cream, croutons, or as you please.

Serving Suggestion

1. Serve Tomato Soup No Onion No Garlic with croutons. You can also garnish your soup with heavy cream.
2. This tomato soup goes well with bread slices, toasted with butter. I love to have this soup with my Homemade French Bread .
3. Also, we can serve it with our choice of appetizers, like Kebabs or Tikki.

Why Using Carrot and Celery In Tomato Soup

• The addition of carrot and celery intensifies the nutritional value of the Tomato Soup. And that is not the only reason I am using these veggies.
• Carrot adds natural sweetness, balances the sourness of tomatoes, and also enhances the color of the soup.
• Celery gives its savory and earthy flavor to the soup. It also balances the tanginess of tomatoes by enhancing the natural sweetness of the soup.
• Moreover, carrot and celery make this soup thick, creamy and rich, and hence we don't need to add any solidifying agent like cornstarch.
• But, this is not vegetable soup, right? It is Tomato Soup, so we will have to be mindful of using other veggies. Make sure to use a small carrot and a small celery stalk. These veggies are used to enhance the soup's flavor and nutritional value, but they should not overpower the taste of tomatoes.

Can I Skip Carrot and/or Celery

Yes! If you do not want to use either carrot or celery or both, just skip. But then, for cooking tomatoes, add less water. Instead of 2 cups of water, add 1 & ½ Cups of water. And you can add more water if needed to adjust the consistency of the soup.

This Tomato Soup is

• Easy and Straightforward To Make
• Healthy, Nutritious, and Delicious
• Perfect for Cold Winter Days
• Has Benefits of Other Veggies
• Homemade but Restaurant-Style

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

More Appetizer Recipes

• Veg Hot and Sour Soup / Indo - Chinese Hot and Sour Soup

• Potato Cutlet / Aloo Cutlet (Crispy and Shallow-Fried)

• Potato Chickpea Chaat / Aloo Chana Chaat

• Sweet Corn Soup (No Onion No Garlic) / Easy Sweet Corn Soup Recipe

You May Also Like

• Chilli Paneer No Onion No Garlic | Jain Chili Paneer Dry
• Baked Potato Wedges with Tamarind
• Roasted Corn Salsa

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Recipe

Tomato Soup (Restaurant Style) / Tomato Soup No Onion No Garlic

Tomato Soup is flavorful, nutritious, and very delicious. This recipe is about Indian Style tomato soup without onion and garlic.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cuisine Indian

Course Appetizer, Soup

Diet Vegetarian, Jain, No Onion No Garlic, Vegan, Gluten-Free

Servings 4

Cook Mode Prevent your screen from going dark

• ▢ 1 tablespoon butter or oil
• ▢ 8 Black peppercorns
• ▢ 1- inch ginger (peeled and chopped)
• ▢ 6 Large ripe tomatoes (chopped)
• ▢ 1 Small carrot (peeled and chopped )
• ▢ 1 Small Celery stalk (chopped )
• ▢ 6-8 coriander stems ((Optional) )
• ▢ ¼ teaspoon red chili powder
• ▢ Salt to taste
• ▢ 2 cups water
• ▢ 3 teaspoon Sugar ((More or less as you need) )

• Heat butter or oil into a pan. Add black peppercorns and chopped ginger, saute for few seconds.

• Add chopped celery and carrots, cook for a minute.

• Add chopped tomatoes, coriander stems, water, red chili powder, and salt. Mix well.

• Cover the lid and cook the mixture on medium heat for 15-20 minutes or until tomatoes are soft and thoroughly cooked.

• Let the mixture cool a bit and transfer it into a blender jar. Blend it into a fine puree.

• Pass the puree through the sieve. This step is necessary for the smooth and velvety tomato soup.

• Transfer back the puree into a pan and heat it again. Add sugar and mix. Let this soup simmer for 5-7 minutes.

• Turn off the heat and transfer the soup into serving bowls. Garnish it with cream, croutons, or as you please.

1. Carrot and Celery:  If you do not want to use either carrot or celery or both, add 1 & ½ cups of water instead of 2 cups. Later you can add more water if needed to adjust the consistency.
2. Coriander Stems: Coriander stems provide a nice flavor to the soup. Skip it if you do not have it, but do not use coriander leaves.
3. Sugar: Add sugar as you need, more or less, depending on how tangy your soup is.
4. Red Chili Powder: I have used Kashmiri red chili powder, which is not too spicy but enhances the soup's color.

Calories : 62 kcal Carbohydrates : 9 g Protein : 1 g Fat : 3 g Saturated Fat : 2 g Polyunsaturated Fat : 1 g Monounsaturated Fat : 1 g Trans Fat : 1 g Cholesterol : 8 mg Sodium : 49 mg Potassium : 285 mg Fiber : 2 g Sugar : 6 g Vitamin A : 3452 IU Vitamin C : 14 mg Calcium : 21 mg Iron : 1 mg

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Source: https://vegehomecooking.com/tomato-soup-restaurant-style/

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