You can't go wrong with Tomato soup and a grilled cheese sandwich. Especially if it has an Indian kick to it. I love this creamy tomato soup with cumin seed tadka(tempering) and fenugreek. If you like Indian curry, this recipe will become a favorite once you try it.
Beautiful cold season of fall calls for a warm bowl of creamy tomato soup and grilled cheese sandwich. This recipe is super easy to whip up and loved by everyone in my family (yes, including my kids).
Why Indian Tomato Soup:
I am calling this recipe "Indian tomato soup". All the ingredients for this recipe are fresh and widely used for Indian curries. This recipe is definitely one of those modern Indian recipes that millennials rave and crave to have as a meal.
My Modern Recipe Inspiration
As a 90s Indian kid with a big foodie family, I grew up watching Chef Sanjeev Kapoor cooking amazing fusion recipes. We religiously watched his Khana Khazana every week on Zee Tv. It was super fascinating to see him create fusion dishes that were foreign yet still Indian. That's how I learned to add an Indian kick to foreign recipes and started applying it after getting married to a foreigner lol.
What’s In My Tomato Soup Recipe:
Produce and Dairy Ingredients
- Roma tomatoes: I am using fresh Roma tomatoes for this recipe. Roma tomatoes tend to have less seeds more than other tomatoes and they cook down faster. I don't cook with canned tomatoes in my kitchen. So, if that works for you, go ahead and use canned whole tomatoes.
- Onion: sauté chopped onion in oil until golden. Golden onions give such a delicious sweet taste to this luscious soup and help cut down the acidity of fresh tomatoes.
- Olive oil or Butter: I have made this recipe with Olive oil and Butter. I could surely taste the difference in this soup when using the two different fats. I personally like olive oil and my kids love it with butter. You do you! :).
- Garlic: Uff! fresh garlic sautéed along with onion then blended along with tomatoes is out of this world good. We are talking about fresh garlic. Not the canned garlic. Use fresh! folks! fresh garlic!
- Heavy cream or Coconut cream: Heavy cream is what I usually use for this. If you are going to substitute it with coconut cream then make sure to remove excess water content and whip the cream until smooth before adding to the soup.
- Cilantro: I love the flavor of cilantro. You may substitute with basil, mint, chives or parsley.
- Broth: I love adding chicken broth to this recipe. Chicken broth truly elevates the taste but veggie's broth is equally good.
- Cumin seeds: I have to use Cumin seeds because I am Indian and I don't care what the world thinks about cumin lol. Jokes aside, toasted cumin seeds truly give that kick of nutty, sweet and earthy flavor to this soup.
- Red pepper flakes: I like my food with a kick of heat but not too spicy either. I am using only ½ teaspoon red pepper flakes. You may substitute it with freshly ground black pepper.
- Dried fenugreek: fenugreek is the start of my creamy tomato soup recipe. Dried fenugreek has rich earthy and slightly bitter flavors. Truly a start of all Indian cuisine.
How to Serve Creamy Tomato Soup:
Try this soup with my no-knead bread recipe. You can make some delicious grilled cheese sandwiches as well.
Kitchen Tools You’ll Need:
Creamy Tomato Soup | Indian Tomato Soup Recipe
- 8 to 10 ripe Roma tomatoes
- ½ chopped onion
- 2 tablespoons olive oil or butter
- 2 cups broth of your choice
- 2 cloves minced garlic
- ½ teaspoon cumin seeds
- ½ teaspoon pepper flakes , optional
- 1 tablespoon dried fenugreek leaves
- ¼ cup heavy cream or coconut cream , more for garnish
- A handful of chopped cilantro
- Thoroughly wash tomatoes under running water. Chop the tomatoes, onion, cilantro, and mince the garlic.
- Heat oil on medium heat in a large heavy bottom pan. Add cumin seeds to the hot oil.
- Once cumin seeds start to change color and oil becomes cloudy around the seeds, add onion. Cook onion until golden.
- Now add garlic and sauté for a few seconds. Add chopped tomatoes, chili flakes, and salt.
- Cook the tomatoes until soft and start to break easily. Add broth and season it with dried fenugreek leaves. Blend all the ingredients in the pot using a hand blender.
- Simmer on low for 8 to 10 minutes or until thick.
- Stir in the cream and cilantro and mix well.
- Serve hot with some heavy cream and grilled cheese sandwich.
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