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!
- Pork Belly Cabbage Soup - A delightfully hearty and warming soup.
And if you're looking for more great recipes to make in your Instant Pot Ace Blender, check out my Spiced Turmeric Latte. It can be served hot or iced and is made easily in an Instant Pot Blender!
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. Don't forget to pin this recipe for later!
Ingredients
- 2 14-oz cans (822 g) Tomatoes
- 1/2 cup (125 ml) Water
- 6 (6 ) Garlic Cloves
- 6 slices (6 ) Ginger, equivalent to 2 tablespoons minced
- 1 teaspoon (1 teaspoon) Kosher Salt
- 2 teaspoons (2 teaspoons) Turmeric
- 1.5 teaspoon (1.5 teaspoon) Garam Masala, + 1.5 teaspoon garam masala for finishing
- 1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper
- 4 ounces (113.4 g) Butter, diced into cubes
- 1/2 cup (119 g) Heavy Whipping Cream
- 1/4 cup (4 g) 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.
- 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!
Pranay
If I had to use fresh tomatoes, can I just use them as is or do I need to pre-process them somehow?
URVASHI PITRE
ou can use as is
Janine
Can I sub coconut milk for the cream to make a dairy free version?
URVASHI PITRE
Yes you can
Krs
Fantastic! Thank you so much.
Debbie
OMG. I tried this recipe tonight, and was absolutely bowled over by the flavor!! I made it home n the stove since I don’t have a blender that cooks. I now have a go-to recipe (along with Ground beef shawarma) fr those instant Indian food cravings!!
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.