Spicy Indian Tomato Soup

5 from 1 vote

Our spicy Indian tomato soup cooks in about 40 minutes. When you need an easy weeknight dinner that'll warm you up, try this recipe!

Servings cups

Prep Time 10

Cook Time 30

Total Time 40

Equipment

Large pot
Immersion blender or traditional blender

Ingredients

1 tablespoon vegetable oil
2 teaspoons minced garlic
½ large yellow onion roughly chopped
28 ounce canned crushed tomatoes
3 cups water
3½ ounces tomato paste
2½ teaspoons ground coriander
¾ teaspoon kashmiri red chili powder substitute with 2x the amount ground red cayenne pepper
1 teaspoon oregano
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon garam masala
½ teaspoon cumin
½ teaspoon powdered ginger
¾ cup heavy cream
½ tablespoon dried fenugreek leaves
Fresh cilantro chopped, optional garnish

US Customary - Metric

Instructions

First, add vegetable oil to a large pot over medium heat. Add garlic and onion and sauté until onions are softened and translucent, about 4 to 6 minutes.
Stir in the crushed tomatoes and water until well combined.
Blend the soup with an immersion blender (or transfer to a traditional blender) and blend until smooth.
Stir in the tomato paste, coriander, kashmiri red chili powder, oregano, turmeric, salt, garam masala, cumin, and powdered ginger. Bring to a gentle simmer over medium-high heat, then simmer until reduced by about a quarter, about 10 to 15 minutes.
Finally, stir in heavy cream and fenugreek leaves. Optionally garnish with fresh cilantro and serve immediately.

Notes

Indian spices: You may need to visit a specialty spice store or an Indian market to find kashmiri red chili powder and fenugreek leaves. If you can't find these ingredients, we recommend substituting the chili powder with ground red cayenne pepper (use extra, since it's not as spicy as the kashmiri chili powder). You can omit the fenugreek leaves without a huge impact to the flavor of the final dish.

Blending the soup: If you're using a traditional blender, blend on low speed and make sure to hold the lid down with a kitchen towel you don't mind getting dirty to protect your hands from potential splatter (steam buildup from the hot soup can easily make the lid pop off, so be careful and only blend at low speed).

Serving suggestions: We highly recommend serving this Indian spiced tomato soup with a side of your favorite naan for dipping! Like the classic grilled cheese and tomato soup combo, you can try a cheese-stuffed naan. Or, try a simple butter naan or garlic naan recipe. Check out our blog post above for some of our favorite naan variations.

Storing leftovers: Let the soup cool to room temperature before storing in an air-tight container. Refrigerate for up to 5 days. We also like to freeze 1-cup portions in our Souper Cubes tray for easy reheating, especially when we make this recipe for meal prep.

Reheating: To reheat single servings, microwave for about 2 to 3 minutes, stirring halfway through. To reheat a larger batch of soup, warm in a saucepan over medium-low heat for about 10 to 20 minutes, depending on volume.

Author: Nicole Langdon

Calories: 164kcal

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Fusion, Indian

Keyword: blender, comfort food, coriander, crushed tomatoes, cumin, fall, fenugreek, garam masala, garlic, ginger, heavy cream, kashmiri chili powder, oregano, salt, spicy, tomato paste, turmeric, vegetable oil, water, yellow onion

Nutrition