Railway Style Tomato Soup

Name: Railway Style Tomato Soup
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbsp Coriander stems (chopped); 1 tbsp (mixed with 2 tbsp water) Cornflour; 1/2 tsp Black pepper powder; 1 tbsp Tomato ketchup; 1.5 cups Water; 1/2 tsp Sugar; 1 tsp Salt; 1/2 tsp Red chilli powder; 3-4 medium Tomato (chopped); 1 tbsp Butter; 2 tbsp Carrot (grated); 2 tbsp Beetroot (grated); 1 small Onion (chopped); 1 tsp Ginger (chopped); 2 cloves Garlic (crushed); 1 tsp Black pepper (crushed); 1 Bay leaf

Juhi Prakash Sewani @cook_25420108

#NY
The Grand New Year Finale
#soup #tomato #tangy #spicy #tomatosoup
This is my first dish of 2026
This soup is tangy slightly spicy and comforting.Its a flavour packed.

Juhi Prakash Sewani @cook_25420108

#NY
The Grand New Year Finale
#soup #tomato #tangy #spicy #tomatosoup
This is my first dish of 2026
This soup is tangy slightly spicy and comforting.Its a flavour packed.

Saved

Ingredients

30 min.

2 servings

2 tbspCoriander stems (chopped)
1 tbsp(mixed with 2 tbsp water) Cornflour
1/2 tspBlack pepper powder
1 tbspTomato ketchup
1.5 cupsWater
1/2 tspSugar
1 tspSalt
1/2 tspRed chilli powder
3-4medium Tomato (chopped)
1 tbspButter
2 tbspCarrot (grated)
2 tbspBeetroot (grated)
1small Onion (chopped)
1 tspGinger (chopped)
2 clovesGarlic (crushed)
1 tspBlack pepper (crushed)
1Bay leaf

Saved

Steps

30 min.

1

Heat butter in a pressure cooker. Add bay leaf, crushed black pepper, garlic, ginger, and onion. Sauté until soft.
2

Add grated beetroot, carrot, and coriander stems. Mix well.
3

Add chopped tomatoes, red chilli powder, salt, and sugar. Stir to combine.
4

Pour in water. Close the lid and cook for 3 whistles.
5

Release pressure, strain the soup or blend and strain for a smooth texture. If you blend discard bay leaf and black pepper
6

Return strained soup to heat. Add tomato ketchup, black pepper powder, and adjust salt. Bring to a boil.
7

Add cornflour slurry, cook for 4-5 minutes until slightly thickened.
8

For croutons: Trim bread edges, cut into cubes, and shallow fry in butter until golden.
9

Serve soup hot with croutons on top.