Warm, cozy, and ready in just 20 minutes — this Indian-inspired tomato soup is infused with aromatic spices for a rich, flavorful bowl that’s naturally gluten-free, soy-free, and nut-free. Perfect for a quick weeknight meal or a light lunch!
Ingredients
- 2 tablespoons olive oil (or ghee for richer flavor)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (28 oz) can crushed tomatoes (or 4 cups fresh blended tomatoes)
- 2 cups vegetable broth (gluten-free)
- 1 teaspoon sugar (to balance acidity)
- Salt & black pepper, to taste
- ¼ cup coconut milk (optional, for creaminess)
- Fresh cilantro, for garnish
Instructions
- Sauté aromatics – Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4–5 minutes. Stir in garlic and ginger, cooking for 1 minute more.
- Bloom the spices – Add cumin, coriander, turmeric, garam masala, and cayenne. Stir for 30 seconds until fragrant.
- Add tomatoes & broth – Pour in crushed tomatoes, broth, sugar, salt, and pepper. Stir well and bring to a gentle simmer.
- Simmer & blend – Simmer uncovered for 10 minutes. Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
- Finish – Stir in coconut milk (if using) for a creamy texture. Adjust seasoning to taste.
- Serve – Ladle into bowls, garnish with fresh cilantro, and enjoy warm with naan or rice.
Notes & Tips
- ✅ Extra depth: Roast fresh tomatoes before blending.
- ✅ Serving idea: Pair with a grilled cheese or spiced naan for the ultimate comfort meal.
- ✅ Heat control: Skip cayenne for mild, or double for extra spice.
Quick Info
- Diet: Gluten-Free, Soy-Free, Nut-Free
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
