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roasted tomato soup

Roasted Tomato Soup

Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 4 roasted tomatoes
  • 2 tbsp butter
  • 2 tbsp chopped garlic
  • 2 tbsp chopped green chilis
  • 2 tbsp chopped tomatoes
  • 2 tbsp boiled corn
  • 2 tbsp chopped onions
  • 1 tbsp pepper
  • 1 tbsp salt
  • 1/2 cup corn starch water
  • 1 tbsp oregano
  • 2 tbsp chopped coriander leaves


pre prepration:

  • First,burn or roast the tomatoes on the flame and then let them cool down After that take a blender and blend them into fine paste.
  • Then chop the veggies and keep them in seperate bowls. And along with them chop the garlic as well.
  • Now take a bowl and add 1 tbsp corn flour. Pour water and make a fine paste with cornflour.


  • First, melt the butter in the pan. Then add chopped garlic and green chilis to the pan. Fry them.
  • Next, put the chopped onions and corn to the pan. Fry them for 30 sec. Then pour the water to the pan and let them boil.
  • Now add the pepper and salt. Mix well. After that add tomato puree and stir it well. Now cover the lid and cook on the medium flame.
  • When water boiled to 3/4 then add the cornflour water. This really helps to thicken the soup.
  • Boil the soup until it reaches the desired consistency. Finally, sprinkle some oragano, and chopped coriander leaves on the top.
  • Give it stir. Check the taste and turnoff the stove. Serve the soup immedietly.