Spiced Tomato Soup
User Reviews
4.9
54 reviews
Excellent
Spiced Tomato Soup
Report
Clear your sinuses with this easy, homemade, Indian spiced tomato soup. Seasoned with cumin, coriander and turmeric, it's a perfect meal on a chilly evening or when you're feeling under the weather.
Share:
Ingredients
- 1/2 teaspoon oil
- 1/4 teaspoon cumin seeds
- 1/2 cup chopped onion
- 3 cloves garlic
- 1/4 cup chopped carrot or 1 medium carrot, chopped
- 1/2 teaspoon ground coriander
- 1/4 teaspoon Turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper or a combination of black and white pepper
- 15 ounces canned tomatoes or chopped fresh tomatoes or a mix
- 1 cup water
- 1/2 teaspoon salt
- 1 1/2 to 2 teaspoons sugar
- 1 small bay leaf
Add to Shopping List
Instructions
- Heat oil in a saucepan over medium heat. When hot, add cumin seeds and cook for 1 minute or until the cumin seeds get fragrant. Add chopped onions, garlic, carrot and a pinch of salt. Cook for 4 to 5 minutes or until onions are translucent, stirring occasionally. Add the coriander, turmeric, cayenne and pepper, and mix for a few seconds.
- Add the onion mixture to a blender along with the tomatoes and water and blend until pureed.
- Transfer the pureed tomato mixture back to the saucepan. Add bay leaf, salt and sugar and cook over medium heat for 12 to 14 minutes. Taste and adjust salt, sweet and heat. Adjust consistency by adding more water if needed. Garnish with green onions, vegan butter or non dairy cream and serve with crusty bread, croutons, or vegan grilled cheese sandwiches.
Notes
- Chop the onions, carrot, and garlic in a processor to save time.
- Use spices and herbs of choice for variation.
- Make it creamy: Add 2 to 3 tablespoons cashews or pumpkin seeds or 1/4 cup chickpeas or white beans or tofu when blending the onion-tomato mixture.
- Make it oil-free: Dry roast the cumin seeds until fragrant, then add the onions, garlic, carrots and a splash of water or veggie broth and continue.
- This spiced tomato soup is naturally gluten-free, soy-free, and nut-free.
Nutrition Information
Show Details
Calories
121kcal
(6%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
672mg
(28%)
Potassium
771mg
(22%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
3244IU
(65%)
Vitamin C
25mg
(28%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 672mg | 28% |
| Potassium | 771mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 3244IU | 65% |
| Vitamin C | 25mg | 28% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
Other Recipes
You'll Also Love
Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper
Fusion, Vegan, gluten-free
5.0
(42 reviews)
