I’m sure many of you have had tomato soup before since it’s a winter staple. However, have you ever had Indian Tomato Soup? It’s not likely many of you have, mainly because I made it up, but, it’s a definite “must try.”
This Indian Tomato Soup is just like normal tomato soup. However, there are some delicious traditional Indian spices included. Get a taste of the classic along with an Indian twist.
Indian Tomato Soup | Instant Pot Blender Recipe
If you haven’t tried the Instant Pot Blender yet, you’re missing out. It makes recipes like this Indian Tomato Soup, a breeze. It makes an already easy meal even easier.
I love the heating portion on the Instant Pot Blender. It makes your soup for you while also heating it. This means, you put all the ingredients in and what comes out is a delicious soup ready to be devoured.
If you’re still on the fence about this blender, watch my Ace Blender video on youtube, or in the box to the right of your screen on this post.
You can also check out my Instant Pot Ace Blender review for more information!Another great Indian inspired tomato soup dish is my Pressure Cooker Indian Coconut Tomato Soup. It’s warming, spicy and made easily in your Instant Pot.
And if you’re looking for something a little more hearty, check out my Moroccan Chickpea Soup. It’s a delicious vegan soup recipe that’s full of flavor and plant protein!
If you like traditional tomato soup, you’ll love this Indian Tomato Soup. It’s delicious, creamy, and super easy to make. Not to mention, it’s perfect for cold weather.
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Ingredients
- 2 Canned Tomatoes
- 1/2 cup water
- 6 Garlic Cloves
- 6 slices ginger equivalent to 2 tablespoons minced
- 1 teaspoon Salt
- 2 teaspoons Turmeric
- 1.5 teaspoon Garam Masala + 1.5 teaspoon garam masala for finishing
- 1/2-1 teaspoon Cayenne
- 4 ounces butter, diced into cubes
- 1/2 cup Heavy Whipping Cream
- 1/4 cup chopped cilantro
Instructions
- Place undrained tomatoes, water, ginger, garlic, salt, turmeric, cayenne, and 1 teaspoon of garam masala into the heated blender container.
- Press the Soup 2 button.
- When the blender shows DONE, using a hot pad carefully remove the inner insert on the lid and set aside. Add the cubes of butter and 1 teaspoon of garam masala through the opening in the lid. Place a towel on top of the opening and press BLEND LOW.
- Allow the blender to process the butter and soup for 10 seconds. Then, add 1/2 cup of cream in a slow steady stream.
- Process for 10 seconds until the cream is well-incorporated into the sauce. Press CANCEL to turn off the blender.
- Garnish with cilantro and serve.
I hadn’t seen this recipe yet and decided to whip it up instead of the tomato coconut soup I planned to make. It was delicious and easy as all of your recipes. I didn’t want to use a blender so I just mimicked your tomato coconut soup cooking instructions. 5 minutes manual with 10 min npr. Added butter, cream, garam masala, and cilantro after done cooking and immersion blender. I will definitely make this often.