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 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. 
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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. 
Course Soup
Cuisine Indian
Keyword tomato soup, indian tomato soup, creamy tomato soup
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 people
Calories 268kcal
Author Nicole
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.

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 30g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 1147mg | Potassium: 610mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3102IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 2mg