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5.0 from 6 votes

Indian Tomato Soup

Today we are talking about the coziest, most flavorful take on a classic tomato soup - Indian Tomato Soup. We take all the classic flavors of our traditional tomato soup - canned tomatoes, carrots, and plenty of garlic - and blend them with some of our favorite Indian spices for a hybrid tomato soup that will knock your socks off. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 people
Calories: 268 kcal
Course: Soup
Cuisine: Indian

Ingredients

  • 1 tbsp olive oil
  • 1 cup diced onion
  • 3 large garlic cloves, minced
  • 1 tsp grated ginger
  • 3/4 tsp kosher salt, divided
  • 3/4 cup chopped carrots
  • 1 tbsp garam masala
  • 1 tsp fenugreek powder (optional)
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • pinch of cayenne (optional)
  • 14 oz can Red Gold Chili Ready Crushed Tomatoes
  • 14 oz can Red Gold Chili Ready Tomato Sauce
  • 1 1/2 cups low-sodium chicken broth or stock
  • 14 oz coconut milk
  • 1 tbsp brown sugar
  • 1/4 cup roughly chopped cashews
Naan Croutons
  • 1 piece regular or garlic Naan bread, cut into small strips
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper

Instructions

    Cup of Yum
  1. Heat a large pot to a medium heat. Add olive oil. Add the onion, garlic, and ginger. Season with a little bit of salt. Sweat the veggies, just until they start to soften. 
  2. Once the aromatics have softened a bit, add in the carrots and 1/4 teaspoon of salt. Cook another 1-2 minutes. 
  3. Stir in all of the spices. Cook for another minute or so. 
  4. Pour in the tomatoes, chicken stock, coconut milk, brown sugar, and remaining salt. Bring to a boil and then turn down to a simmer. Simmer for about 10-15 minutes until all the veggies are soft.
  5. Puree the soup. You can carefully transfer everything to a blender and give it a whirl until it’s smooth. Or, to save on dishes, you can use a handheld immersion blender to puree the soup directly in the pot.
  6. ust before serving, squeeze in a touch of lemon juice if desired.
  7. Spoon the tomato soup into bowls, top with crispy naan croutons, and chopped cashews. Sprinkle with parsley or cilantro if desired. 
Naan Croutons
  1. Preheat oven to 350 degrees.
  2. Add naan strips to a large rimmed sheet pan. Drizzle with olive oil. Use hands to coat the bread with the oil. Sprinkle with salt and pepper. Toss again.
  3. Bake until golden brown and crisp, about 8-10 minutes.

Nutrition Information

Serving 1g Calories 268kcal (13%) Carbohydrates 30g (10%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 2mg (1%) Sodium 1147mg (48%) Potassium 610mg (17%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 3102IU (62%) Vitamin C 14mg (16%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 268

% Daily Value*

Serving 1g
Calories 268kcal 13%
Carbohydrates 30g 10%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 2mg 1%
Sodium 1147mg 48%
Potassium 610mg 13%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 3102IU 62%
Vitamin C 14mg 16%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.