Indian Tomato Soup Recipe

This recipe has all the comfort of a good old fashioned tomato soup with an easy "Indian" twist. (It's all in the spices!) It's so simple to make that you will never buy those canned versions again.

(Image: Anuvrat Manglik)

Things You'll Need

  • 3 big beef tomatoes

  • 1 carrot, peeled

  • 1/2 red bell pepper

  • 1 medium onion (divided)

  • 1/3 cup cilantro

  • 3 to 4 garlic cloves

  • 1-inch piece ginger

  • 1 whole dried red chili (optional)

  • 10 to 12 whole black peppercorns

  • 3 cups water

  • 1 tablespoon ghee (clarified butter)/butter

  • 1/4 teaspoon garam masala

  • 1/8 teaspoon sugar

  • Salt to taste

  • Optional: Splash of cream


Use mix of different tomatoes like Roma or cherry -- it gives the soup a wonderful flavor.

(Image: Anuvrat Manglik)

Step 1

Chop the tomatoes, bell pepper, carrot and half of the onion into chunks. Add all the chopped vegetables along with the cilantro, garlic, ginger, peppercorns and red chile in a large microwave safe bowl. Microwave on high for around 10 minutes, until the veggies are cooked through.

(Image: Anuvrat Manglik)
(Image: Anuvrat Manglik)


Cooking time will vary for different microwaves; check the vegetables in between.

Step 2

Let the veggies cool down a bit. Blend the mix in the food processor. Be sure to puree well.

(Image: Anuvrat Manglik)
(Image: Anuvrat Manglik)

Step 3

Finely chop the remaining half onion.

Step 4

Heat the ghee or butter in a pan. Add the remaining chopped onion and cook on medium high-flame, saute till it softens. Stir in the garam masala and cook for 30 seconds.


Olive oil or canola oil can also be substituted for the ghee or butter.

(Image: Anuvrat Manglik)

Step 5

Add the pureed vegetable mix, water, salt and sugar to the onions. Bring the mix to a boil and then let it simmer for another 10 to 12 minutes.

(Image: Anuvrat Manglik)

Step 6

Serve hot with a splash of cream.

(Image: Anuvrat Manglik)


Add some toasted garlic bread to make a meal out of it.