Easy Tomato Soup

Just like I mentioned in the Tuna Green Salad post, I am trying to get into the hang of having soup and salad for dinner once a week. I seriously don't know why but at our new home (old by more than three months now!), I am still struggling to establish a routine! I really wonder why I am not able to manage. I still find it difficult to whip up a decent breakfast, or to get out of home on time so that I can reach office on time. Alhamdulillah, somehow I have been managing Azza's morning timings, though at times the alarm fails to awaken me and I conveniently give her a holiday. The days this happens, Rasha would be in a jealousy fix. However, leaving that aside, mornings and evenings after work are always struggles. Sometimes, I feel I have done nothing and most of the time, that's the case! At least, I have been able to make something or the other for dinner, but still can't manage up energy to make chapathis or side breads and end up depending on store brought breads and khubbus. Maybe it is just about a bit of time management, but then... I don't know! Still I feel, being a working mother, maybe I am managing it well... May be...

Adding one more to my small list of soups on the blog, which you can check out here to know... For those who love tomatoes, this soup is a good try. The flavors are tangy and very light to the stomach. What more, you can make it bulk and just freeze it, so when you are in a mood for some soup but not in a mood to cook, just thaw it and heat it and it is as good as new! I have tried it and I really loved it, though HD was like, "Why are you heating up that old soup???" Hehe...

Easy Tomato Soup
Serves 6
Recipe loosely adapted from here


2 tbsp olive oil
3 clove garlic, crushed
1 onions, sliced
1 medium carrot, chopped
2 tsp tomato paste
750 gm tomatoes, chopped into chunks
3 bay leaves, shredded
A pinch of sugar
1 tbsp black pepper powder
750 ml hot water
2 stock cubes (I used chicken)
Chopped coriander for garnish


In a pressure cooker, heat oil. Saute garlic briefly. Add the onions and carrots and saute for a couple of minutes. Add the tomato paste and saute till it coats. Now add in the rest of the ingredients and close the lid of the cooker. Cook for three whistles on medium flame. Switch off and allow the vapor to go on its own.

Open the lid of the cooker and using a hand blender, blitz the cooked tomato mixture till smooth. Pass through a sieve into another bowl. Warm briefly, while adjusting sugar, salt and pepper before serving with coriander garnish.

This soup can be frozen for upto 3 months.


The soup is of flowing consistency. If you like yours a little thicker, then during the final warming, add in a slurry of cornflour (2 tbsp corn flour diluted in 1/2 cup of water would do) and cook till the soup thickens.

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