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Tomato Soup Recipe-No Oil Soup
4.8 from 12 votes

Tomato Soup Recipe-No Oil Soup

This Tomato Soup is a simple homemade Vegan Soup (No Oil) with vegetables like tomato, beets, etc flavored with bay leaf and garlic.

Prep Time
5 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 42 kcal
Course: Side Dish, Breakfast, Appetizer, Snacks
Cuisine: Indian, American, International

Ingredients

  • 4-5 medium tomato
  • 1 large carrot
  • ½ small beetroot
  • 1 small bay leaf
  • 1 teaspoon ghee optional
  • 5 cloves garlic
  • 2-3 cups water
  • 1 teaspoon black pepper
  • alt as per taste

Instructions

    Cup of Yum
  1. Gather all the ingredients and wash the veggies under tap. Peel carrot, garlic and beet. Take a pressure cooker and add bay leaf and garlic.
  2. To the same cooker add roughly chopped veggies. Add water to soak them one inch deep. Boil for two whistle on full and 2 min on simmer.
  3. Once it cools off completely, remove bay leaf an then blend it with hand blender. All veggies shall be mushy and easy to blend.
  4. Sieve this blend mixture into a pan and if the mixture is very thick, add water. Mine was totally fine and didnt add any extra water. Add salt. Note: If you wish to add ghee/ oil, You may add it to pan and then sieve the stock of soup.
  5. Add black pepper and boil it for 2 min. Adjust for the consistency you wish to have.
  6. The Easy Tomato soup is ready. Garnish with coriander leaves. Enjoy it with bread crumbs or rice.

Notes

  •  
  • While sieving, press harder and squeeze out the thick mesh of veggies at the bottom of the sieve. It helps making a thicker soup.
  • The vegetables of the soup shall not be boiled too much or too less. The consistency to easily mash veggies with spatula or the back of the spoon would be best.
  • The soup has no added oil. Though little bit of oil would definitely not affect your diet goals.
  • Boiling of leftover preserved soup is highly recommended.