Restaurant-style Tomato Soup (1) with crispy bread

Are you looking for some easy, tasty, different and healthy recipe for dinner? Then, this is the one!! I ended up with tomato soup🍅🥣 when I was in search.

This homemade restaurant-style tomato soup is simply classic, delicious, creamy but doesn’t have much cream, silky in texture with the sweet, sour taste from the tomatoes and with the rich aroma from it. Use fresh ripe tomatoes for better taste.

Just the color of the soup is so appealing that you will end up making it again and again!! My kids just love this soup and they are ready for it anytime😊

I tried this soup in two ways, just with a slight variation between the first one and the second one. But the outcome taste varied a little though both the ways, it tasted so good. So I thought of separating it into two posts for better understanding.

I make these crispy bread at home with the available bread and use it as a side for the soup. When dipped into the soup, every bite of it tastes so delicious and it is really worth making it at home. I have used rug bread but you can use your choice of bread as per your taste.

With all these explanations, let us check the recipe now❤


  • Tomato- 1 kg.
  • Onion- 2, medium sized ( diced)
  • Bay leaf- 2 if small or use 1 big leaf
  • Garlic- 4 cloves
  • Carrot- 1
  • Pepper- as needed
  • Salt- as needed
  • Fresh cream- 1 to 2 tbsp
  • Sugar- 1 tsp ( optional).


Clean the tomatoes well.
Dice the onions.
Heat 2 tbsp of olive oil along with 1 tbsp of butter in a pot. Do not burn the oil. Olive oil when burnt will give a strong smell.
Add 2 bay leaves, garlic and onions. Saute everything together.
Start cutting the tomatoes now. Remove the center white portion as it is little hard.
Chop tomatoes into slightly big pieces.
Once the onions are translucent, add the chopped carrots. Carrots can be chopped to slightly smaller pieces so that it is easy to blend it to smooth. Saute for 2 more minutes.
Now add the tomatoes.

Mix everything together and saute for a minute.
Then add the needed salt. Mix everything well.
Now add 500 ml. of water to it, as the tomatoes I used left enough water already.
Let it come to boil.
Cover and cook it for 13 to 15 minutes in low flame till the tomatoes are completely soft.
Meanwhile, let’s make the crispy bread. Take the bread slices.
Cut each slice into lengthwise or as you desire.
Heat a tawa and toast the bread slices both the sides till it turns very crispy. Keep the flame in low to medium. Do not burn it. Turn it both the sides now and then. You can use butter if you want to but I didn’t use it.
Crispy bread slices are ready.
And now the tomatoes are completely cooked. Switch off the flame.
Cool it down completely.
Both the blender jar or hand blender can be used to blend the soup.
Once cooled, transfer it to the blender jar.
Remove the bay leaves out. Blend it to smooth and fine.
Once it is blended to smooth, transfer it to the pot used, through a sieve. This step is more important. Do not skip it.

Scrape the backside of the sieve and use it too.
See it is very smooth now.
Keep it in low to medium flame. Add little water to the same blender jar and add it to the soup. Adjust the water consistency. Tomato soup is little thick in consistency normally.

Add the pepper and adjust the salt. If you feel the soup is sour, you can balance it with 1 tsp of sugar. It wasn’t required for me.
Keep the flame in low and bring it to boil.
Add little fresh cream on top. 1 to 2 tbsp is enough. After 1 minute, switch off the flame.


  • Use fresh, ripe tomatoes for good taste.
  • If you feel the soup is sour, add 1 tsp of sugar to balance it.
  • Adjust the water consistency as needed.