This Indian Tomato Soup is not your average tomato soup recipe! Made with warm and vibrant Indian spices and topped with homemade naan croutons and a Greek yogurt sauce, it’s a silky smooth vegetarian meal that comfort food fanatics will love.
Table of Contents
This Indian Tomato Soup recipe brings two of my favorite things together: rich and creamy tomato soup and warming Indian flavors. It’s a comforting meal that takes a regular bowl of tomato soup over the top!
This twist on classic tomato soup is just as easy to prepare and perfect for light lunches and dinners but it’s made extra special with Indian spices and aromatics. You may not know it’s an Indian-spiced tomato soup just by looking at it, which is why I topped every bowl with spiced naan croutons and a refreshing yogurt sauce.
Curl up with a bowl after a long day or enjoy it for a cozy, light lunch. The bold and creamy flavors in every spoonful are too good to pass up!
Ingredients needed
- Ghee – This popular Indian ingredient is used to sauté the aromatics. Feel free to use unsalted butter as a substitute.
- Onion, garlic, and ginger – The fresher your aromatics, the better!
- Mustard seeds
- Diced tomatoes – A mix of Rotel Diced Tomatoes & Green Chiles and regular crushed tomatoes give this soup its classic acidic and umami flavors, while the chiles lend a subtle heat. If you can’t find diced tomatoes and green chilies, use two 10-ounce cans of diced tomatoes instead and sauté 2 diced jalapenos with the onion, garlic, and ginger.
- Spices – Classic Indian spices like turmeric, cumin, coriander, garam masala, salt, black pepper, and cayenne pepper give the soup its rich and warm flavors. If you don’t like spicy food, omit the cayenne.
- Baking soda – This may sound like an odd ingredient for tomato soup but after doing some digging, I discovered that baking soda can help counteract the acidity of tomatoes. Try not to skip it!
- Coconut milk – Use a can of full-fat coconut milk to balance the strong spices. Heavy cream works, too.
- Spiced croutons – The best topping for tomato soup is, of course, croutons. But by making croutons with toasted homemade naan (or regular bread) tossed with Indian spices, this classic topping is taken to the next level.
- Greek yogurt topping – Similar to Indian raita, this Greek yogurt sauce is refreshing and tempers any strong spices in the soup. Best of all, it’s easy to make using simple ingredients, like Greek yogurt, cilantro, cumin, coriander, water, and salt. For a dairy-free yogurt sauce, substitute a full-fat coconut yogurt for the Greek yogurt.
How to make Indian tomato soup
Start the Indian-style tomato soup by heating the ghee in a large pot over medium heat. Once it melts, add the onion and a pinch of salt and pepper, and sauté until translucent.
Stir in the garlic, ginger, and mustard seeds, and cook for another 30 seconds.
Pour both kinds of tomatoes and their juices, the spices, and baking soda into the pot. Heat to a boil, then reduce the heat to a simmer. Let the soup simmer until it’s slightly thickened.
Puree the soup with an immersion blender or regular blender until smooth.
Stir the coconut milk into the soup, then give it a taste and season it with more salt and pepper as needed.
Meanwhile, make the croutons by tearing the naan into bite-size pieces and coating them in olive oil, garam masala, and salt on a baking sheet.
Toast the croutons in the oven until they’re crunchy and golden.
Next, make the yogurt topping by stirring the yogurt, cilantro, cumin, and coriander together in a medium bowl. Thin it with water and season with salt and pepper as needed.
Serve the Indian-spiced tomato soup in bowls topped with some spiced croutons and a drizzle of yogurt sauce. Enjoy!
Tips and tricks
- For the absolute best flavors, buy the spices from your local Indian or South Asian market. The quality is usually better and they’re typically less expensive.
- If you prefer a thinner or brothier soup, stir in a splash of vegetable broth with the coconut milk.
Serving suggestions
This spicy tomato soup is perfect for a comforting lunch or light dinner. For a well-rounded meal, serve it with:
- Homemade Naan for dipping
- Or any of these Indian Side Dishes
- Plus, 20+ Sides for Tomato Soup
FAQs
Can I make this tomato soup with fresh tomatoes?
Yes, you can use fresh tomatoes instead of canned tomatoes. Roughly chop around 1 pound of tomatoes and simmer them in the pot with the onions until they soften and start to break down. You can also roast the tomatoes in a 425ºF oven for 40 to 45 minutes before adding them to the soup pot.
Is this recipe gluten-free?
The soup and yogurt sauce are both gluten-free and vegetarian, but the croutons are not. Feel free to omit the croutons to make this recipe gluten-free or make them with your favorite gluten-free bread or naan.
Is Indian tomato soup spicy?
The green chiles and cayenne pepper give this soup a mild to medium amount of heat but the coconut milk and yogurt sauce really help balance the flavors. The soup will not burn your mouth but if it’s still too spicy for you, feel free to omit the cayenne and/or use plain diced tomatoes instead of tomatoes and chiles.
Can you make this in a slow cooker?
Sure! After sautéing the aromatics in a skillet on the stove, add them to the slow cooker along with the tomatoes and their juices, the spices, and baking soda. Place the lid on top and cook on Low for 6 to 7 hours or on High for 4 to 5 hours.
Afterward, puree the soup and stir in the coconut milk, salt, and pepper. Continue cooking for 30 minutes, then serve.
Storing
Once it’s cool, transfer the leftover tomato soup to an airtight container and store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Store the yogurt sauce in a sealed container in the refrigerator for 3 to 4 days. The croutons will stay crisp and fresh when stored in a sealed container or ziplock bag at room temperature for 2 to 3 days.
Let the frozen soup thaw in the refrigerator overnight before reheating the leftovers in the microwave or in a saucepan on the stove until warmed through.
Wine pairings for Indian tomato soup
- A light red wine, like Grenache, Gamay, or Barbera d’Alba, will complement the soup’s velvety texture and rich creaminess.
- The warm Indian spices and subtle heat also pair well with slightly sweet white wines, like a Riesling or Gewürztraminer.
- For more wine pairings for Indian tomato soup, check out The BEST Wine Pairings for Indian Food.
More Indian-inspired recipes
More soup recipes
- MORE → 20+ Delicious Indian Soups
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Full Recipe
Indian Tomato Soup
Equipment
- Blender (or Immersion Blender)
Ingredients
- 3 Tablespoons ghee (or unsalted butter)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons fresh ginger (peeled and grated)
- 2 teaspoons mustard seeds
- 2 10-ounce cans Rotel Diced Tomatoes & Green Chiles
- 1 28-ounce can crushed tomatoes
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 – 2 teaspoons salt (to taste)
- 1 teaspoon cracked black pepper
- Pinch cayenne pepper (optional)
- 1/2 teaspoon baking soda
- 1 13.5-ounce can full-fat coconut milk
Croutons
- 4 cups naan (or regular bread, cut or torn into 1 inch pieces)
- 2 Tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon coriander
- Salt (to taste)
Yogurt Topping
- 2/3 cup greek yogurt
- 1 Tablespoon fresh cilantro (minced)
- ½ teaspoon cumin
- ½ teaspoon coriander
- Water (as needed)
- Salt (to taste)
Instructions
- Preheat your oven to 350 degrees (for the croutons).
- Heat ghee (or butter) in a large pot or Dutch oven. Add onion and a pinch of salt and pepper and saute until translucent.
- Add garlic, ginger and mustard seeds and cook for about 30 seconds, until fragrant.
- Add both types of tomatoes and their juice, turmeric, cumin, coriander, garam masala, salt, pepper, cayenne, and baking soda. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
- Using an immersion blender, process until smooth. Alternatively, transfer contents to a blender and process until smooth.
- With soup over low heat, slowly stir in the coconut milk. Season to taste with additional salt and pepper.
- While the soup is simmering, prepare the croutons and yogurt topping.
Croutons
- Cut or tear the naan into 1 inch pieces.
- Place on a large baking sheet and toss with olive oil, garam masala, and salt.
- Bake at 350 degrees for 10-15 minutes until bread is crunchy and golden. Tossing a couple times during cooking.
Yogurt Topping
- Make the yogurt topping by stirring together the yogurt, cilantro, cumin and coriander in a medium bowl. Add water if needed to thin slightly. Season with salt and pepper to taste.
To Serve
- Ladle the soup into bowls and top with the spiced croutons. Drizzle the yogurt on top and enjoy!
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