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Tomato Soup in Ten Minutes

bhavnaskitchen's picture
  Butter 1 Tablespoon
  Red onion 1⁄4 Cup (4 tbs), chopped finely
  Olive oil 1 Tablespoon
  Tomatoes 2 Large, chopped, deseeded
  Vegetable broth/Water 2 Cup (32 tbs)
  Salt To Taste
  Red bell pepper 1⁄4 Cup (4 tbs), roasted, chopped
  Garlic powder with parsley To Taste
  Paprika 1 Tablespoon
  Brown sugar 1 Tablespoon (Optional)
  Heavy cream 1⁄4 Cup (4 tbs) (Optional)

1. Take a pressure cooker/pan, heat it at a medium heat. Add butter, red onions, olive oil, stir and cook the onion on medium heat.
2. Add the chopped tomatoes, stir well. Add the vegetable broth and salt, cover and cook till you hear one whistle of pressure release (if cooking in a pressure cooker). If you cook in an open pot, cook for about 5 minutes and turn off the heat.
3. Add the chopped roasted bell pepper. (If you do not have the roasted bell pepper, cook red bell pepper along with the onions). Using a hand blender, blend till smooth.
4. Add the garlic powder, paprika and brown sugar. Stir to mix well. Give it a taste and season with salt and pepper if required.
5. Finally add the heavy cream and stir.

6. Serve warm with croutons and garlic bread.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
If you're looking for a quick soup recipe, especially when you get back from work, then look no further. The tomato soup can be made in 10 minutes. It's so delicious as it has an Indian twist to it. Check out the video as chef Bhavna shares this super easy recipe.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 167 Calories from Fat 115

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 28.6 mg9.5%

Sodium 344.5 mg14.4%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3.7 g14.9%

Sugars 8 g

Protein 2 g3.9%

Vitamin A 66.8% Vitamin C 45.1%

Calcium 3% Iron 6.7%

*Based on a 2000 Calorie diet


Tomato Soup In Ten Minutes Recipe Video