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creamy tomato soup recipe

Creamy Tomato Soup | Indian Tomato Soup Recipe

Safiya | FeastwithSafiya
Creamy tomato soup with cumin seed tadka(tempering) and fenugreek. A handful of fresh Ingredients and you are set to create an amazing soup for a quick meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Indian
Servings 4
Calories 170 kcal


  • 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.


Calories: 170kcal
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