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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
Total Time 30 minutes
Servings 6 people
Calories 268 kcal
Author Nicole


  • 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


  1. 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. 

  2. Once the aromatics have softened a bit, add in the carrots and 1/4 teaspoon of salt. Cook another 1-2 minutes. 

  3. Stir in all of the spices. Cook for another minute or so. 

  4. 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.

  5. 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.

  6. ust before serving, squeeze in a touch of lemon juice if desired.

  7. Spoon the tomato soup into bowls, top with crispy naan croutons, and chopped cashews. Sprinkle with parsley or cilantro if desired. 

Naan Croutons

  1. Preheat oven to 350 degrees.

  2. 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.

  3. Bake until golden brown and crisp, about 8-10 minutes.

Nutrition Facts
Indian Tomato Soup
Amount Per Serving (1 g)
Calories 268 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 2mg1%
Sodium 1147mg50%
Potassium 610mg17%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 11g12%
Protein 7g14%
Vitamin A 3102IU62%
Vitamin C 14mg17%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.