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Tomato Soup Recipe

Tomato Soup

Classic Tomato Soup that's vegan & gluten free. Serve it with a crusty bread.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Servings 4


  • Tomatoes - 3 ripe
  • Onion - 1
  • Carrot - 1
  • Garlic – 2
  • Italian seasoning – 1 tsp
  • Water – 4 cups
  • Sugar – 1/8 tsp
  • Black pepper – to taste
  • Salt – to taste
  • Olive Oil – 1 tsp



  • Chop the onion and carrots into big chunks. Slice the garlic & set aside.

Blanching the tomatoes:

  • Wash the tomatoes and make 2 slits in the form of X at the bottom of the tomatoes.
  • Bring 3 cups of water to bubbling boil. Place the tomatoes in the hot water, close with a lid and let it be for 10 mins. 
  • After 10 mins take out the tomatoes and peel the skin off the tomatoes. I did this in the microwave. Once the tomatoes cool, chop them into big chunks.

Make the tomato soup:

  • Heat a sauce pan with olive oil. Add garlic, onions, carrots and sauté for 2 mins. Add tomatoes and mix well.
  • Add 4 cups water, salt, Italian seasoning, close with a lid and let it come to a boil over low flame. Let it cook for 5 more mins over low flame.
  • Now gently scoop out the cooked vegetable chunks with a ladle and transfer it to a mixie jar.
  • Pulse a few times at regular intervals. Do not grind it at one go and make into a puree or paste. There should still be vegetable chunks. If you have an immersion blender, you can pulse in the sauce pan itself.
  • Now transfer the pulsed vegetable back to the broth, add sugar, black pepper and let the soup simmer for 5 more minutes.
  • Garnish with coriander leaves or parsley and serve piping hot in individual soup bowls with croutons or garlic bread.