SoupLunchDinner

Indian Tomato Soup

Name: Indian Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp vegetable oil; 1 tsp cumin seed; 1 pcs yellow onion chopped; 3 clove garlic minced; 15 g ginger peeled and grated; 6 pcs tomato roughly chopped; 0.5 tsp turmeric powder; 1 tsp coriander powder; 960 ml vegetable broth; 1 tsp sugar; 1 tsp salt or to taste; 0.25 tsp black pepper freshly ground; 0.5 tsp garam masala; 2 tbsp fresh cilantro chopped; 2 tbsp heavy cream (optional)

A light and aromatic soup featuring ripe tomatoes blended with classic Indian spices like ginger, cumin, and coriander. This comforting and flavorful dish, often known as Tamatar Shorba, is perfect as a starter or a light meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 173 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspvegetable oil
1 tspcumin seed
1 pcsyellow onion, chopped
3 clovegarlic, minced
15 gginger, peeled and grated
6 pcstomato, roughly chopped
0.5 tspturmeric powder
1 tspcoriander powder
960 mlvegetable broth
1 tspsugar
1 tspsalt, or to taste
0.25 tspblack pepper, freshly ground
0.5 tspgaram masala

garnish

2 tbspfresh cilantro, chopped
2 tbspheavy cream(optional)

Equipment

immersion blender or countertop blender · ladle · cutting board · knife · large pot or dutch oven

The method

Step by step

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the cumin seeds and toast for about 30 seconds until they sizzle and become fragrant.
About 1 min
Cook’s note: Toasting whole spices before adding other ingredients blooms their flavor.
3
Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
About 5 min
4
Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make the soup taste bitter.
5
Add the chopped tomatoes, turmeric powder, coriander powder, salt, and black pepper to the pot.
About 1 min
6
Cook, stirring occasionally, until the tomatoes have softened and started to break down, about 5-7 minutes.
About 6 min
7
Pour in the vegetable broth and add the sugar, stirring to combine.
About 1 min
Cook’s note: The sugar helps balance the natural acidity of the tomatoes.
8
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
About 10 min
9
Turn off the heat and stir in the garam masala.
Cook’s note: Adding garam masala at the end preserves its delicate aromatic compounds.
10
Using an immersion blender, blend the soup directly in the pot until it is completely smooth. Alternatively, let it cool slightly and blend in batches in a countertop blender.
About 3 min
Cook’s note: If using a countertop blender, be sure to vent the lid to allow steam to escape.
11
Taste the soup and adjust salt if needed.
12
Ladle the hot soup into bowls. Garnish with chopped fresh cilantro and a swirl of heavy cream, if using.
About 1 min

Per serving

Nutrition

68%Score

Calories: 173.1kcal
Protein: 3.8g
Carbs: 16.9g
Fat: 11.1g
Fibre: 3.6g
Sugar: 8.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warm, do not boil.