Quick and Easy Tomato Soup Recipe with a pizza on top! Hoe delicious does that sound? Wait till you taste it! Perfection in a mug.
Here’s my recipe for the quickest, flavorful and easiest tomato soups ever. It can’t get easier than this. To add another very unique and interesting dimension to it, I added a pizza on top! You can very well leave it but I wouldn’t. There’s something about soup, a dunked in bread and some cheese!
It is a fantastic fusion and we loved it so much that we were literally licking our bowls and wanted more. In my soup series on Foopla, I started thinking about doing all the regular, easy soups which I normally would make at home and are not very complicated. A classic tomato soup had to be a part of a soup series, so I am sharing my most basic tomato soup recipe which can be made in the sleep too! Well, not literally. Don’t try that please! Like ever!
Pizza on top of the tomato soup is just like a yummy onion soup with bread and cheese on top, baked till bubbly! Try this once and you will never go back to those plain croutons again! Promise!
This pizza tomato soup is my second recipe in the soup series. Take a look at the first soup which was loved by all, Creamy Spinach Soup. For making your own Italian Seasoning, take a look at my video recipe for DIY Homemade Spice Mixes.
Pizza Tomato Soup Recipe | Easy & Quick Tomato Soup Recipe
Quick and Easy Tomato Soup Recipe with a pizza on top!
For Tomato Soup
- 3 big Tomatoes diced
- 1 small Carrot diced
- 1 stick Celery optional
- 4 cloves Garlic
- 6 whole Black Pepper
- Salt to taste
- 2 cups Water
- 2 tbsp Butter
- 1 tsp Garlic chopped
- 1 tsp Red chili flakes
- 1/2 cup Onion chopped
- Few Basil leaves or dried basil herb
- Few Parsley leaves optional
- 2 Bread loaf pieces cut to fit the soup bowl for baking
- 1/2 cup Cheese grated
- 1/4 cup Mixed Peppers finely chopped
- 2 tbsp Parsley chopped (optional)
- 1 tbsp Italian seasoning (or a mix of oregano, pepper, salt and basil)
For Tomato Soup
Add tomatoes, celery, garlic, carrots, salt and pepper in a pressure cooker. Pressure cook for two whistles, sieve and keep aside.
Add butter in a pan. Once the butter melts, add garlic, red chili flakes and onion. Saute well until translucent.
Add pressure cooked tomato soup.
Let it come to a boil. If it's too thin, then use roux* (see recipe notes) to thicken it or simply use a little bit of cornflour slurry (1 tsp cornflour mixed with 2 tsp water).
Now add fresh herbs and switch off the gas. Serve as is if you are not making the floating pizza.
Pour the soup in oven proof baking mugs (I used ramekin bowls). Put a slice of bread loaf over the soup in each mug.
Sprinkle cheese, peppers, parsley, Italian seasoning, cheese again.
Bake in a preheated oven at 200 degree C for 5 to 7 minutes or until the cheese melts. You can even heat them in a convection microwave for a few minutes until the cheese melts.
Roux is flour and fat cooked together. It’s usually used to thicken sauces, soups, curries. The ratio of fat to flour is usually 1 tbsp to 1 tbsp of flour. This can be made in advance and used to thicken dishes and to also make a quick white sauce for Pasta.
Heat 1 tbsp butter (or olive oil) in a pan.
Add 1 tbsp flour and stir for a minute or until the raw smell disappears.
This is roux and can be taken out and stored to be used later for thickening soups or gravies or to make white sauce later.
Here is a video recipe for Roux and Classic White Sauce.