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Jain Tomato Soup Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: appetizer
Cuisine: Indian
Servings: 6


  • 6 medium tomatoes fresh and washed that makes about 4 cups of chopped tomatoes
  • 1 medium-sized carrot peeled and cut into small pieces
  • 1 celery stick chopped
  • 1 inch peeled and sliced ginger
  • 1 tablespoon oil
  • 1/2 tablespoon sugar
  • 1/2 tablespoon salt
  • 1/8 tablespoon black pepper
  • 2 cups of water
  • 1 cup sour cream

Seasonings for tomato soup

  • 2 tablespoon oil
  • 1/2 tablespoon cumin seeds
  • 1/8 tablespoon asafetida hing
  • 1 tbsp cilantro
  • Finely chopped Hara dhania coriander


  • Add the chopped ginger in heated oil in a saucepan.
  • Fry the ginger until it is lightly browned.
  • Then add celery and chopped carrots for frying. Stir fry for two minutes.
  • For adding flavor to your soup add salt, pepper, and sugar. Also, add chopped potatoes. Cook until the tomatoes get pulpy and spongy.
  • Let it sizzle for a few minutes and set aside to cool it down.
  • After cooling the tomato mixture, blend the tomato puree in a blender after adding a cup of sour cream.
  • In another frying pan or a big saucepan, heat the oil and add cumin seeds as well as asafetida. As the cumin cracks, throw in the cilantro.
  • Stir and mix tomato puree in this heated material. Also pour 2 cups of water. You can adjust the quantity as per liking.
  • Cook at low flame after it gets boiled.
  • Serve this soup when hot by showering coriander at the top.
  • You can skip the addition of sour cream in your soup if you want. It's completely up to your choice.