Tomato Soup
A warm, comforting bowl of velvety tomato soup with subtle Indian spices. Fresh tomatoes simmered with ginger and a hint of cumin, blended smooth for a soothing cup that pairs beautifully with a grilled cheese sandwich or crunchy croutons.
For 4 servings
- prep · ~20 min
Cook the tomatoes.
1.In a saucepan, combine chopped tomatoes, ginger, garlic, bay leaf, and 2 cups water.2.Bring to a boil over medium-high heat, then reduce heat and simmer until tomatoes are soft and mushy (15-20 min).3.Turn off the heat and let it cool slightly. Discard the bay leaf. - mix · ~2 min
Blend the cooked mixture until smooth.
1.Transfer the cooked tomato mixture to a blender jar.2.Blend to a smooth puree. For an extra velvety texture, pass the puree through a strainer into a clean saucepan.TIPCool the tomatoes slightly before blending to avoid pressure buildup in the blender. - simmer · ~5 min
Simmer the soup to perfect consistency.
1.Add salt and sugar to the strained puree.2.Bring to a gentle simmer over medium heat. If too thick, add a splash of water. Cook for 5 minutes.TIPSimmering after blending helps marry the flavors. Don't skip this step. - temper · ~1 min
Make the cumin tempering.
1.In a small pan, heat ghee over medium heat.2.Add cumin seeds and crushed black peppercorns. Let them sizzle and become fragrant (30-45 seconds).3.Immediately pour the tempering over the simmering soup and stir.TIPPour the hot tempering right into the soup — the sizzle releases a burst of aroma. - garnish
Finish with lemon and fresh coriander.
Stir in lemon juice. Ladle into cups or bowls, garnish generously with fresh coriander, and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the ripest, reddest tomatoes you can find for the deepest flavor and natural sweetness.
- 2Discarding the bay leaf before blending prevents bitter notes from over-steeping.
- 3Straining the puree through a fine-mesh sieve gives a silky, restaurant-style texture.
- 4Taste and adjust the pinch of sugar only after adding the lemon juice, since acidity varies.
- 5Let the cumin seeds and peppercorns sizzle in ghee until fragrant—do not burn them.
- 6For make-ahead, cool the soup completely and refrigerate up to 3 days; reheat gently.
- 7A splash of heavy cream (optional) stirred in at the end adds richness without overpowering spices.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or any neutral vegetable oil for a fully plant-based version that still carries the cumin tempering beautifully.
creamyCreamy
Stir in 2-3 tablespoons of heavy cream or coconut cream after straining for a richer, velvety texture that softens the tomato acidity.
spicySpicy
Add 1 small green chili (slit) along with the tomatoes during boiling, or a pinch of red chili flakes to the tempering for extra heat.
low oilLow-oil
Dry-fry the cumin and peppercorns in a hot pan without ghee, then stir into the soup; add a teaspoon of oil only if needed for gloss.
smokySmoky
Char 2 tomatoes directly over a gas flame before chopping, then proceed with the recipe—adds a subtle smoky BBQ note to the soup.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes release more lycopene, a powerful antioxidant linked to heart and skin health.
Ginger for Digestion
Fresh ginger soothes the digestive system and helps reduce bloating after a heavy meal.
Ghee's Fat-Soluble Boost
The small amount of ghee helps your body absorb fat-soluble vitamins A, E, and K from tomatoes.
Low-Calorie Comfort
This soup is naturally low in calories and fat, making it a guilt-free warm snack or starter.
Anti-Inflammatory Spices
Cumin and black pepper contain compounds that may help reduce inflammation and improve immunity.
Frequently asked questions
Yes, use one 14-ounce can of whole peeled tomatoes (with juices) and skip the initial boiling step; just simmer with ginger and garlic for 10 minutes.
