How to make Tomato and Roti Soup - When you have leftover rotis use them to make this unique soup.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tomatoes (टमाटर), Leftover Rotis

Cuisine : Indian

Course : Soups

Tomato and Roti Soup

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Tomato and Roti Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like White Gazpacho, Chicken Barley Soup, Posole, Mushroom Soup.

Tomato and Roti Soup Recipe Card

Tomato and Roti Soup

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tomato and Roti Soup Recipe

  • Tomatoes roughly chopped 2 medium

  • Leftover Rotis 2-3

  • Oil 1 tablespoon

  • Garlic finely chopped 2 teaspoons

  • Salt to taste

  • Crushed black peppercorns to taste

  • Olive oil 2 tablespoons

  • Leftover dal 1 cup

  • Fresh cream for drizzling


Step 1

Heat 1 tbsp oil in a non-stick pan, add garlic and sauté till lightly browned. Add tomatoes, salt, crushed peppercorns and mix well. Add 1 cup water and cook till the tomatoes are soft.

Step 2

Cut leftover rotis into small pieces.

Step 3

Heat 2 tbsps olive oil in another non-stick pan, add roti pieces and sauté on low heat till golden and crisp.

Step 4

Add leftover dal to the 1st pan and mix well. Cover and cook for 5-7 minutes.

Step 5

Strain the tomato-dal mixture into a bowl, place the pan back on heat and pour the strained liquid into it. Grind the residue tomato-dal mixture into smooth puree with ½ cup water.

Step 6

Strain the ground mixture into the 1st pan. Adjust salt and mix well. Remove the froth and cook till the soup thickens.

Step 7

Transfer the soup into a soup plate, top with fried roti pieces, drizzle fresh cream and serve piping hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.