Indian Tomato Soup is a simple appetizer made with vine-ripened tomatoes gently simmered with onions and garlic. Bold spices such as earthy cumin, chili powder, and golden turmeric form a deep aromatic base for this soup. A splash of milk adds a creamy smoothness. This warm and comforting soup comes together in less than 15 minutes, making it ideal for weeknights as a cozy appetizer or a light meal served with bread or croutons!
Everyone I know loves a creamy tomato soup. This Indian Tomato Soup recipe balances acidity and sweetness without added sugars. It can be made ahead of time and reheated whenever necessary. There are only four main ingredients in this soup that are available year-round.
Customize the soup:
- I have used milk to make this Indian Tomato Soup creamy. You could use cream or cashew cream.
- I did not add arrow root powder, all-purpose flour or cornstarch to thicken the soup; feel free to use one of them.
- Freshly picked, homegrown, plant-ripened tomatoes enhanced the taste of this soup. Canned tomatoes can be used instead.
- Other herbaceous options are basil or mint. I used a little cilantro in this recipe.
- You could also add volume and texture to the soup by adding carrots and beets and cooking it for a few extra minutes.
- Make it vegan by using cashew cream instead of milk.
Frequently Asked Questions:
1. What other vegetables can I add to this Indian Tomato Soup?
Feel free to add carrots and beets to this soup.
2. Is this soup healthy?
This tomato-based soup is rich in antioxidants like lycopene.
3. How can I make the soup spicier?
Adjust the soup’s spiciness by adding more or less chili powder and ground pepper.
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Ingredients:
- Aromatics: onion, garlic
- Tomatoes
- Spices: cumin, ground pepper, turmeric, and chili powder
- Milk (or use fresh cream)
- Olive oil (or butter)
How to make the Indian Tomato Soup:
- Heat olive oil in a Dutch oven or pot and sauté the garlic and onion for 1-2 minutes or until tender.
2. Add the chopped tomatoes and cook for 9-10 minutes or until mushy. Season it with salt and spices.
3. Pour the milk in and turn off the heat. Pulse the mixture with an immersion blender until smooth. Serve the Indian Tomato Soup hot with croutons and crusty bread on the side.
Tips:
1. If using a countertop blender, cool the mixture before pulsing it until smooth.
2. If the soup is runny, thicken it with a slurry of one tablespoon of flour or arrowroot powder mixed with one tablespoon of water.
3. Lightly caramelizing the onions adds sweetness and a savory touch to the soup.
4. Optionally, you could roast the tomatoes with a dash of olive oil for 5 minutes in the oven at 375 degrees F before adding them to the soup.
5. To make cashew cream at home, soak a few cashew nuts in hot water for 15 minutes and grind them to a smooth paste with some water. Swap out the milk for the cashew cream to make the Indian Tomato Soup vegan.
Serving suggestion:
Serve this spicy Indian Tomato Soup with croutons and crusty bread or naan on the side. If you prefer, swap out the milk for fresh cream and drizzle some cream on top before serving. Garnish the soup with fresh cilantro.
Storage:
Indian Tomato Soup can be refrigerated in airtight containers for 3-4 days or frozen for three months. It can also be reheated gently in a pot or microwaved.
Other soup recipes that you might like:
Indian Tomato Soup
Equipment
- Pot
- Immersion blender
Ingredients
- 1 tbsp olive oil extra virgin
- 2 clove garlic
- 1 small onion chopped
- 5 tomato chopped
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp ground pepper
- a pinch turmeric powder
- ¾ tsp salt
- ½ cup milk
Instructions
- Prepare the ingredients.
- Heat olive oil in a Dutch oven or pot, and sauté the garlic and onion for 1-2 minutes or until tender.
- Add the chopped tomatoes and cook for 9-10 minutes or until mushy. Season it with salt and spices.
- Pour the milk in and turn off the heat. Pulse the mixture with an immersion blender until smooth. Serve hot with croutons and crusty bread on the side.
Notes
Nutrition
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