Tomato Basil Soup Recipe | Garlic Bread Recipe | Restaurant Style Tomato Basil Soup | Kunal Kapur

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 220.6K views Mar 4, 2021

How to cook Easy tomato soup with basil | Tomato Bruschetta | Garlic Bread Tomato soup is easily the most loved soup around the world. There are many recipes to cook this tasty soup. My version uses fresh tomato and herbs like basil leaves along with a crusty garlic toast topped with an onion-tomato salad, essentially making it a bruschetta. This Italian style tomato soup is a restaurant recipe and gets ready in no time.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Butter - 2 tbsp
Olive oil - 1tbsp
Garlic chopped - 1tbsp
Onion chopped - ¼ cup
Kashmiri Chilli powder - ½ tbsp
Tomatoes - ½ kg
Salt - to taste
Basil leaves - few sprigs
Water - 1lt
Pepper powder - to taste
Sugar (optional) - a pinch

For Garlic Bread

Bread Slices - 3nos
Butter - 3tbsp
Garlic chopped - 1tsp
Tomato Diced - 1cup
Salt - a pinch
Pepper powder - a pinch
Basil chopped - 2tsp
Olive oil - a dash

Step-by-Step Cooking Instructions

1
Tomato soup is easily the most loved soup around the world. There are many recipes to cook this tasty soup. My version uses fresh tomato and herbs like basil leaves along with a crusty garlic toast topped with an onion-tomato salad, essentially making it a bruschetta.
2
This Italian style tomato soup is a restaurant recipe and gets ready in no time.

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover Tomato Basil Soup Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.