Fresh Tomato Vegetable Soup

Best For

Lunch Dinner

In Our cuisine, we do not cook tomatoes. We always add them in the end, because
tomatoes are rich in Vitamin C, which is a very delicate vitamin and gets destroyed easily when heated. Therefore, in this soup, we only blanch the tomatoes, to preserve their nutrition.



MAKES 700 ml

• 8 medium tomatoes
• ¼ cup chopped bottle gourd
• ¼ cup chopped carrot
• ¼ cup chopped potato
• ¼ cup chopped red bell pepper
• 1½ cups water
• ½ teaspoon dry rosemary
• ¾ teaspoon rock salt
• ¼ teaspoon black pepper powder
• ½ teaspoon dry oregano


1. Dip the tomatoes in hot water for 15 minutes. Cover with a plate. After 15 minutes, peel off their skin and take out the seedy part from inside.
2. Heat a saucepan over medium heat. Add the bottle gourd, carrot, potato, bell pepper and 1½ cups of water. Cover the pot and let the vegetables cook for 15 minutes.
3. Add these vegetables and water to a blender, along with the peeled and de-seeded tomatoes and rosemary. Blend until smooth.
4. Mix in the salt, pepper and oregano. Serve.


  • Rich in vitamins, minerals, and antioxidants from fresh tomatoes and vegetables, supporting overall health and immune function.
  • Low in calories and fat, making it a satisfying yet nutritious option for weight management.
  • Contains dietary fiber from vegetables, promoting satiety and aiding in digestion.
  • Seasoned with herbs like rosemary and oregano, which not only enhance flavor but also offer potential health benefits such as anti-inflammatory and antimicrobial properties.

Nutritive Value (per serving):

  • Calories: Approximately 120
  • Total Fat: 0.5g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 750mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 6g
  • Sugars: 10g
  • Protein: 4g

Indulge in the goodness of this homemade soup, packed with the freshness of ripe tomatoes and a medley of wholesome vegetables!

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