A delicious and flavorful Indian tomato soup recipe.
This delicious and flavorful Indian tomato soup is sure to warm your soul on cold winter nights. Made with fresh tomatoes, aromatic spices, and creamy coconut milk, this soup is a perfect blend of tangy and savory flavors. Whether you’re a fan of Indian cuisine or simply looking for a comforting soup recipe, this dish will not disappoint.
When to Enjoy
This soup is perfect for any time of the year, but it is especially comforting during the winter months. Its warm and rich flavors make it an ideal choice for cozy nights at home or for entertaining guests.
Where it’s Popular
Indian cuisine is loved and enjoyed by people all over the world, and tomato soup is no exception. This particular recipe is popular in North India, where it is often served as an appetizer or as a light meal.
Pairing Suggestions
This Indian tomato soup pairs well with a variety of dishes. Some delicious options include:
- Garlic naan bread
- Vegetable pulao
- Potato samosas
- Cucumber raita
Tips and Tricks
Here are some tips and tricks to make the most out of this soup recipe:
- Use ripe and juicy tomatoes for the best flavor.
- Toast the spices before adding them to the soup to enhance their aroma.
- Feel free to adjust the amount of spice according to your taste preferences.
- Garnish the soup with fresh cilantro leaves for added freshness.
Get ready to indulge in the delightful flavors of this Indian special recipe. It’s a simple yet satisfying dish that will surely become a favorite in your kitchen. Enjoy!
Ingredients
- 2 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 1 onion finely chopped
- 2 Garlic cloves minced
- 1 green chili pepper chopped
- 2 pounds Tomatoes diced, ripe
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- 1 tsp sugar
- salt to taste
- 2 cups vegetable broth
- cilantro leaves for garnish
Instructions
- Heat the ghee or vegetable oil in a large pot over medium heat.
- Add the cumin seeds and cook until they start to sizzle.
- Add the chopped onion, minced garlic, and chopped green chili pepper to the pot and cook until the onion becomes translucent.
- Add the diced tomatoes, turmeric powder, red chili powder, garam masala, sugar, and salt to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat and let the soup simmer for 20 minutes.
- Remove the pot from the heat and let the soup cool slightly.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Return the soup to the pot and reheat over low heat.
- Serve the Indian tomato soup hot, garnished with fresh cilantro leaves.
I donāt have a blender, so mine was chunky. Still taste good tho!
meh
All excited about the Indian Tomato soup. My husband loves anything with Indian flavoring, as in turmeric. Hope he enjoys this. I know I will.
Love how easy this recipe is! I substituted some of the spices and it still came out tasty! Yay!
Easy? I donāt know, I struggled with the spices. Maybe Iām just not good in the kitchen. š
Glad to hear you liked it! I also tried adding some coconut milk and it was delicious!
Iām skeptical about using sugar in a soup, but it really does balance the flavors. Surprising!
This is basically tomato soup but with Indian flavorālove that! The immersion blender step makes it silky. I added a little cream and it was even better.
Totally agreeāthose cumin + garam masala flavors make it feel nothing like plain tomato soup. The blender step is key for that silky texture.
Interesting! Iāve never thought to add sugar to tomato soups, but it makes sense for balancing the acidity. How much cream did you add (like a splash or more)?
Not gonna lie, I was skeptical about simmering only 20 minutes with 2 pounds of tomatoes. But after blending, it tasted deep and mellow. Nice.
My family loved it. Even my picky daughter asked for seconds! Thanks!
Pretty good, but I think 2 pounds of tomatoes might be a lot if your broth is salty. I had to add a splash more water and salt at the end. Still tasty though.
This soup is amazing! The flavors are so rich and comforting. My family loved it!
Why use ghee? Isn’t it just butter? I tried it with olive oil instead. Not the same, I know, but it works for me.
Itās okay, but honestly, I think I prefer my tomato soup from the can. Just not my thing, I guess.
I totally get it! Sometimes, store-bought just hits the spot. But this recipe is still worth a try if you want to experiment a bit! š
Made this tonightāwow. The cumin + garam masala combo is so comforting, and the sugar balance is spot on. I blended it extra smooth and it tasted restaurant-level.
Wasnāt a fan. I thought the spices were too much. Guess it’s just not for me.
I followed it exactly and it came out super flavorful but my blender made it look a little grainy. Still tasted great thoughājust not as smooth as I wanted.
Glad it came out flavorful! For graininess, Iāve found blending longer helpsāespecially if the tomatoes didnāt fully break down in that 20 min simmer. Next time try blending after an extra 5ā10 minutes of simmering.
Made this for my family and my kids loved it but my husband said itās too spicy! I guess heās not a fan of chili.
Eh, it was just soup. I expected more flavor with all those spices.
This soup was AMAZING! So flavorful and comforting. I added a bit of cream on top. Will make again!
This soup is sooo good! I never thought I could make something like this at home. Thank you for sharing!
I’m so glad you loved it! It’s one of my favorites too! Can’t wait to try more recipes from you!
Really? Soup at home? Sounds hard! I usually just get it from a can…but maybe I’ll try this!
1 minute of cumin? idkā¦ mine burned lol. Soup was still kinda tasty but I donāt think Iām gonna do it the same way again.
Ugh, cumin can go from ātoastyā to āburntā so fast. I usually keep it on medium-low and pull the moment it smells nutty.