Indian Tomato Soup
Today we are talking about the coziest, most flavorful take on a classic tomato soup - Indian Tomato Soup. We take all the classic flavors of our traditional tomato soup - canned tomatoes, carrots, and plenty of garlic - and blend them with some of our favorite Indian spices for a hybrid tomato soup that will knock your socks off.
Servings 6 people
Calories 268kcal
Cost $15
Equipment
- stock pot
- Blender or Immersion blender
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 3 large garlic cloves, minced
- 1 tsp grated ginger
- 3/4 tsp kosher salt, divided
- 3/4 cup chopped carrots
- 1 tbsp garam masala
- 1 tsp fenugreek powder (optional)
- 1 tsp ground cumin
- 1 tsp ground tumeric
- pinch of cayenne (optional)
- 14 oz can Red Gold Chili Ready Crushed Tomatoes
- 14 oz can Red Gold Chili Ready Tomato Sauce
- 1 1/2 cups low-sodium chicken broth or stock
- 14 oz coconut milk
- 1 tbsp brown sugar
- 1/4 cup roughly chopped cashews
Naan Croutons
- 1 piece regular or garlic Naan bread, cut into small strips
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- Heat a large pot to a medium heat. Add olive oil. Add the onion, garlic, and ginger. Season with a little bit of salt. Sweat the veggies, just until they start to soften.
- Once the aromatics have softened a bit, add in the carrots and 1/4 teaspoon of salt. Cook another 1-2 minutes.
- Stir in all of the spices. Cook for another minute or so.
- Pour in the tomatoes, chicken stock, coconut milk, brown sugar, and remaining salt. Bring to a boil and then turn down to a simmer. Simmer for about 10-15 minutes until all the veggies are soft.
- Puree the soup. You can carefully transfer everything to a blender and give it a whirl until it’s smooth. Or, to save on dishes, you can use a handheld immersion blender to puree the soup directly in the pot.
- ust before serving, squeeze in a touch of lemon juice if desired.
- Spoon the tomato soup into bowls, top with crispy naan croutons, and chopped cashews. Sprinkle with parsley or cilantro if desired.
Naan Croutons
- Preheat oven to 350 degrees.
- Add naan strips to a large rimmed sheet pan. Drizzle with olive oil. Use hands to coat the bread with the oil. Sprinkle with salt and pepper. Toss again.
- Bake until golden brown and crisp, about 8-10 minutes.