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.
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.”
Wait, this is made in an Instant Pot Blender?
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!What makes this an Indian Tomato Soup?
The biggest thing that makes this tomato soup an Indian Tomato Soup is the spices I use when I make it. It has a wonderful blend of Garam Masala, Turmeric, Cayenne and Ginger that reminds you of all your favorite Indian flavors.
I make my own Garam Masala, and that’s what I’ve used in this recipe. If you use a store-bought Garam Masala, know that the flavors can vary drastically and may make your soup taste differently than intended in this Indian Tomato Soup recipe.
How do you make Indian Tomato Soup?
- 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.
Is Indian Tomato Soup spicy?
The great thing about making your own recipes, is that you are in charge of what goes into it. I love spicy food, and sprinkly Cayenne on just about everything. That being said, if you’re concerned about the spice level, you can reduce or eliminate the Cayenne seasoning.
Want more delicious soup recipes?
- Butternut Squash Soup – this soup is so simple and is perfect for cool weather!
- Spicy Chicken Poblano Soup – this is a twist on classic chicken soup, and will leave you wanting more!
- Moroccan Chickpea Soup – This hearty soup is full of warm spices and great flavors!
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.
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Ingredients
- 2 14-oz cans 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 cilantro chopped
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.
Notes
- Do not add your butter and cream until after your soup is done cooking, for best results.
- Remember the blender will be hot, so be careful!
Sarah Steffen
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.