Restaurant Style Tomato Soup | रेस्टोरेंट स्टाइल टमाटर सूप | Chef Sanjyot Keer


Full Written Recipe for Restaurant Style Tomato Soup As this soup is healthy enough to fulfill your nutrition requirements on daily basis, but if you choose to make a little healthier version you can be generous enough to add other veggies like amla, bottle gourd, and may Also increase the amount of carrot and beet, and can also choose to add few chicken pieces, to make your soup healthier and more nutritious. Also I have not used a pressure cooker as I do not prefer cooking this soup in the cooker. It just fades the color and also a skunky smell adds up to the soup. Also I have not used a mixer grinder to grind the pulp, you can use a mixer grinder to escalate the process. CHeers! Ingredients: • Butter 2 tbsp • Bay leaf 1 no. Black peppercorns 8-9 nos. Black Cardamom seeds 3-4 nos. Garlic 3-4 nos. (crushed) • Ginger 1 inch • Onions 1 medium size (sliced) • Beetroot 1 / 4th cup (diced) • Carrot 1 / 4th cup (diced) • Coriander stems 1 tbsp (roughly chopped) • Kashmiri red chilli powder 1 tsp • Tomatoes 8-9 medium size (diced) • Salt to taste • Sugar 1 tsp • Jeera powder 1 / 4th tsp • Hot water 1.5 liter + 500 ml • Black pepper a pinch • Ketchup 2 tbsp • Lemon juice few drops • Cornstarch 1 tbsp + water 1 tbsp Methods: • Set a stock pan or deep dish on medium high heat, add butter, bay leaf, black peppercorn, crushed garlic, ginger and sauté it for a minute. • Add sliced ​​onions and sauté it lightly for 1-2 minutes. Add the diced beetroot, carrot, coriander stems and Kashmiri red chilli powder, sauté it for 1-2 minutes. • Add the tomatoes, salt to taste, sugar and jeera powder, mix well and continue to cook on medium high flame, while stirring in every short interval so that the tomatoes don’t burn and they start to disintegrate quickly. This process of disintegrating may take 15-20 minutes, depending on your gas range pressure. • By now the tomatoes have cooked well, make sure you mash them with the ladle or the spoon while your stirring. Tip: do not cover it with a lid while cooking as it may start to discolour and might leave an off smell. • Add 1.5 liter hot water and cook for another 5-7 minutes on medium high flame and bring it to a boil. • Strain the soup using a sieve, mash the cooked veggies with the spoon and pass it through the sieve as much as possible, make sure the veggies are cooked well, so there is minimum wastage. • Out the strained soup back on the gas top and the flame on high heat, add 500 ml hot water or you can adjust the water consistency depending on how thick and thin you want your soup to be, further add, black pepper a pinch, ketchup and lemon juice, mix well, cook for 5-6 minutes and bring the soup to a boil. Add lemon juice and check for the seasoning. Your healthy tomato soup is ready. I personally like to consume the soup at this stage, but if you want your soup to be little thick, you can reduce on the water and add the cornstarch & water mixture. • To make the soup little thick, mix water and cornstarch in a bowl and add the mixture to the soup, when it boiling, stir while adding the cornstarch mixture. Check for the seasoning. Your soup is ready. Serve freshly prepared healthy tomato soup hot with soe crispy croutons. For croutons Ingredients: • Bread slices as required • Butter 1 tbsp + oil 1 tsp • Salt • Black pepper • Chilli flakes Methods: • Trim of the edges of the bread and cut into squares, you can also continue without trimming, keep aside. • Set a pan on medium high heat, melt butter and add oil, toast the bread squares on both the sides until crispy and golden brown, add salt & pepper to taste and sprinkle some chilli flakes over it, toss it well and your flavored croutons are ready. Serve it crispy with hot tomato soup. • You can also make mini size croutons by cutting them in small pieces and toast them the same way. The Music I use in All my videos – (Best for independent creators) Follow us on all platforms: Facebook – Instagram – Twitter – Follow my personal handles here: (Chef Sanjyot Keer) Facebook – Instagram –





  1. Monsoons are on the verge of ending and it gets a little hot by now. But a couple of days back it started to rain again and I suddenly realised that I did not make Tomato soup this year for my family. It used to be a ritual in the house every year with me prepping tomato soup specially in the monsoons but this year with so much happening around us, I just could not.
    Well this is my version of making restuarant style Tomato soup. It turns out exactly like how it's made outside. I usually like to add a pinch of chat masala and a couple drops of lemon juice to add that extra kick. Do try this before the monsoon ends and have a great time with your family and friends! Cheers 🙂

  2. Hi sanjyot ….I Really like ur all receipes and I made it but when i share these receipes to my mom she is not able to read the receipe properly so it's a humble request to large the front size of receipe…..🙏🙏
    It will be helpful if u add ur voice for receipe…
    God bless u…


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