No Onion No Garlic Tomato Soup – Pure, Comforting & Wholesome by NONG

Name: Tomato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1.50 teaspoons Butter; 1.00 no Bay leaf; 30.00 grams Finely chopped carrots; 500.00 grams Tomato; 0.50 teaspoon Salt; 500.00 milliliters Water; 1.00 tablespoon Powdered sugar; 0.50 teaspoon Black Pepper Powder; 0.25 teaspoon Roasted cumin powder; 0.25 teaspoon Salt

Enjoy the warmth and comfort of NONG’s No Onion No Garlic Tomato Soup, a soothing classic made with fresh, ripe tomatoes and a touch of mild spices. Crafted without onion or garlic, this soup is perfect for Sattvic and Jain diets, offering clean, pure flavors that nourish the body and calm the mind.

Each spoonful delivers the natural tanginess of tomatoes balanced with a hint of cream and herbs, creating a smooth, velvety texture. This no onion no garlic tomato soup is light yet satisfying, making it ideal for lunch, dinner, or even as a comforting snack.

Serve it warm with breadsticks or toast, or enjoy it on its own for a simple, soul-soothing meal that embodies purity and taste in every sip.

🌿 Pure Vegetarian · No Onion · No Garlic

Tomato Soup

Reference Cooking Video

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Prep Time 5 min

Cook Time 20 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

10 items

Quantities scale automatically with servings

1.50 teaspoons Butter
1.00 no Bay leaf
30.00 grams Finely chopped carrots
500.00 grams Tomato
0.50 teaspoon Salt
500.00 milliliters Water
1.00 tablespoon Powdered sugar
0.50 teaspoon Black Pepper Powder
0.25 teaspoon Roasted cumin powder
0.25 teaspoon Salt

checklist Step-by-Step Instructions

1
Roughly chop the tomatoes and carrots.
2
Heat a pan or pressure cooker and melt the butter. Add the bay leaf and sauté for a few seconds.
3
Add the chopped carrots and tomatoes. Add 1/2 tsp salt and sauté for a couple of minutes until they slightly soften.
4
Pour in 500 ml of water, cover, and let it cook for 10-15 minutes (or 2-3 whistles if using a pressure cooker) until the tomatoes are completely soft and mushy.
5
Turn off the heat and allow the mixture to cool down. Remove the bay leaf.
6
Blend the cooled mixture into a smooth puree using a blender.
7
Strain the puree through a sieve into a pot to remove the seeds and skin, ensuring a smooth and silky texture.
8
Bring the strained soup to a simmer. Add powdered sugar, black pepper, roasted cumin powder, and the remaining 1/4 tsp salt. Mix well.
9
Let it boil for 2-3 minutes. If the soup is too thick, you can add a little more water and adjust the seasoning to taste.
10
Serve hot, garnished with a swirl of cream or alongside croutons.