Tomato Soup Recipe-No Oil Soup

Name: Tomato Soup Recipe-No Oil Soup
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4-5 medium tomatoes; 1 large carrot; 1/2 small beetroot; 1 small bay leaf; 1 tsp ghee (optional); 5 cloves garlic; 2-3 cups water; 1 tsp black pepper; salt as per taste

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Do you feel bloated after having a restaurant tomato soup?

I felt the same and I had always loved the homemade Tomato soup (No Oil) as I can easily control what goes in. This bowl of dairy-free tomato Soup promises to be refreshing as each component is made from fresh ingredients.

This Vegan Tomato Soup is made with fresh tomatoes, beets, and carrots, flavored with bay leaf and garlic. It comes together quickly and is completely hassle-free.

Many people think making soup is complicated and time-consuming, but this recipe proves otherwise. It’s simple, easy, and packed with nutrients.

This creamy, dairy-free tomato soup is made without any cream or oil, though a little oil won’t hurt if you prefer. The best part? It’s made with fresh tomatoes for a naturally rich flavor.

Have it with garlic bread or Mashed Potatoes Sandwich as a morning brunch or a light dinner.

If you love vegetarian soups, you may also like the popular soups from my blog- Tomato Rice Soup, Beetroot Soup, Tomato Potato Soup, Roasted Tomato Garlic Soup, Moong Dal Soup.

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Ingredients
How To Make Tomato Soup Without Oil
Storage Suggestions
Expert Tips
Recipe FAQs
Stories From Kitchen
Tomato Soup Recipe-No Oil Soup

Ingredients

Tomatoes- Fresh red and juicy tomatoes work best for this recipe. The star ingredient of this recipe, tomato is mildly sweet and tangy in flavor and adds natural color to this soup. If you are busy, you may use the canned tomatoes. However, the taste and flavor of the soup would change a lot.
Beet- Red beets add vibrant color to this soup and a great source of sugar, iron and vitamin C. They add earthy flavor and this becomes easy way to feed kids.
Carrot- The thick texture and sweetness in soup comes from carrot. They balance out the tangy flavor of tomatoes and bitter flavor of beets. You may add any other vegetable like turnip, radish, butternut squash/ pumpkin as well.
Garlic-adds soft and buttery flavor. The soup is so aromatic with richness of garlic. This soup uses fresh garlic cloves. You may use garlic powder as well.
Bay leaf- I love creating soups with bay leaf. This spice has incredible flavor and when infused in soup and cooked slowly, it brings the soup taste to another level. I have used dried leaf. You may use other spices like thyme, parsley as fresh or dried.
Salt & Black Pepper- Any soup is incomplete without the addition of salt and black pepper. Add them as per your liking.

How To Make Tomato Soup Without Oil

Step 1 Gather and Boil Veggies

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. Roughly chop veggies and add them to the pressure cooker for boiling.

Add water to soak veggies 1 inch deep. Boil for 2 whistles on full and simmer for 2-3 min.

Step 2. Cool and Blend

Once it cools off completely, blend it with a hand blender. All veggies shall be mushy and easy to blend. you may blend the vegetables in a blender as well.

Make sure to cool off the boiled vegetables fully.

Sieve this blended mixture into a pan and if the mixture is very thick, add water. Mine was totally fine and didn't add any extra water.

Note: If you wish to add ghee/ oil, You may add it to the pan and then sieve the stock of soup.

Step 3 Spice it

Add salt and black pepper and boil it for 2 min. Adjust for the consistency you wish to have.

Step 4 Serve it

The Tomato soup is ready. Garnish with coriander leaves. Enjoy it with bread crumbs or rice.

Storage Suggestions

Though I recommend consuming the soup as fresh as possible, if there are leftovers, store them in a container with lid for about 2 days in the refrigerator.

Reheat in oven or on stove top for about 5 min. We love having hot soups. If you don't like very hot temperature in the soup, boil it and let it sit for 5 min before serving.

Expert Tips

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.
For a thick soup, you need not add cornflour or Maida. You may add potato or carrots to naturally thicken the soup.

Recipe FAQs

Can tomatoes help you lose weight?

Tomatoes are low carbohydrates food and having them in the form of soup is a great way to have a diet soup and lose weight.

How can I thicken tomato soup without milk?

This dairy free tomato soup is thickened by including carrots and beets as vegetables along with tomato. Carrots and potatoes have tendency to add thick texture to any soup. You may add them while boiling and you won't need milk or cream.

Stories From Kitchen

Since childhood, I had always love Tomato soup. I believe that was also because we didn't have much choice. The second option was Dal soup. I had enjoyed the restaurant soups as well till I realized that they were less of appetizers and more of meals.

There was a point when going to restaurant was practically just to have tomato soups and I was at a stage comparing which restaurant offered the best.

Tomato Soup is close to my heart and my daughter enjoyed this soup and it was her meal as she was really a fussy eater. Adopted and modified the recipe from Dassana from Veg recipes of India and must say that it was a big hit.

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