Indian Tomato Soup

Ingredients

• 45 g (3 tablespoons)ghee (or unsalted butter)
• 1yellow onion, diced
• 3 clovesgarlic, minced
• 2 teaspoonsfresh ginger, peeled and grated
• 2 teaspoonsmustard seeds
• 2 × 283 g cans (2 × 10 ounces)diced tomatoes with green chillies
• 794 g can (28 ounces)crushed tomatoes
• 1 teaspoonturmeric
• 1 teaspooncumin
• 1 teaspooncoriander
• 1 teaspoongaram masala
• 1–2 teaspoonssalt, to taste
• 1 teaspooncracked black pepper
• A pinch (optional)cayenne pepper
• ½ teaspoonbicarbonate of soda
• 400 ml can (13.5 fluid ounces)full-fat coconut milk
• 950 ml (4 cups)naan (or regular bread), cut or torn into 2.5 cm (1-inch) pieces
• 30 ml (2 tablespoons)olive oil
• 1 teaspooncumin
• 1 teaspoongaram masala
• 1 teaspooncoriander
• To tastesalt
• 160 ml (⅔ cup)Greek yoghurt
• 1 tablespoonfresh coriander, finely chopped
• ½ teaspooncumin
• ½ teaspooncoriander
• As neededwater
• To tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F) for the croutons.

2. 2

   Soften the onion

   Melt 45 g (3 tablespoons) of ghee or butter in a large pan or Dutch oven. Add the diced onion with a pinch of salt and pepper and cook until translucent.

3. 3

   Add the aromatics

   Stir in the garlic, ginger and mustard seeds. Cook for about 30 seconds, until fragrant.

4. 4

   Simmer the soup

   Add the crushed tomatoes, both cans of diced tomatoes with their juice, turmeric, cumin, coriander, garam masala, 1–2 teaspoons of salt, black pepper, cayenne if using, and bicarbonate of soda. Bring to the boil, lower the heat and simmer uncovered for about 15 minutes, or until slightly thickened.

5. 5

   Blend until smooth

   Use an immersion blender to purée the soup until smooth. Alternatively, transfer it to a blender and process until smooth.

6. 6

   Stir in coconut

   Keep the soup over a low heat and slowly stir in the coconut milk. Taste and add more salt and pepper if needed.

7. 7

   Prepare the toppings

   While the soup simmers, make the croutons and yoghurt topping.

8. 8

   Cut the naan

   Cut or tear the naan into pieces about 2.5 cm (1 inch) wide.

9. 9

   Season the bread

   Put the naan pieces on a large baking tray and toss with the olive oil, cumin, garam masala, coriander and salt.

10. 10

    Bake the croutons

    Bake at 175°C (350°F) for 10–15 minutes, turning the pieces a couple of times, until crunchy and golden.

11. 11

    Mix the topping

    In a medium bowl, stir together the Greek yoghurt, fresh coriander, cumin and coriander. Add water if needed to thin it slightly, then season with salt to taste.

12. 12

    Serve the soup

    Ladle the soup into bowls and add the spiced croutons. Drizzle the yoghurt topping over the soup.

What is Indian tomato soup?

This is a spiced, creamy tomato soup inspired by Indian flavours, rather than a traditional regional dish. Tomato forms the base, while ginger, mustard seeds and a blend of ground spices give it warmth and depth.

In this version, coconut milk softens the tomato’s sharpness, and naan croutons and a seasoned yoghurt topping bring contrasting crunch and tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 5g protein, 7g carbs, 20g fat.

The tomatoes and naan contribute most of the carbohydrates, while ghee and full-fat coconut milk supply much of the fat; the yoghurt adds some protein. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

Building the flavour

Aromatics: Cooking the onion until translucent gives the soup a mellow base. Briefly frying the garlic, ginger and mustard seeds helps their flavours bloom before the tomatoes go in.

Spices: Turmeric, cumin, coriander and garam masala make up the main seasoning. Cayenne is optional, so leave it out for a gentler soup.

Getting a smooth soup

Simmering: Let the tomatoes cook uncovered for about 15 minutes, until the mixture has thickened slightly. The bicarbonate of soda is added with the tomatoes and spices as directed.

Blending: Blend the tomato mixture until completely smooth before adding the coconut milk. An immersion blender keeps the soup in the pan; if using a jug blender, follow its instructions for hot liquids.

Coconut milk and seasoning

Coconut milk: Stir it in slowly over low heat after blending. Avoid bringing the finished soup to a hard boil.

Final taste: The canned tomatoes and spices can vary in sharpness and saltiness, so taste after adding the coconut milk and adjust the salt and pepper as needed.

Crisp naan croutons

Size: Tear or cut the naan into pieces about 2.5 cm (1 inch) wide so they are easy to scoop up with the soup.

Browning: Spread the pieces across a large baking tray and turn them a couple of times as they bake. They are ready when golden and crunchy, which can take 10–15 minutes.

Yoghurt topping and serving

Consistency: Mix the yoghurt with coriander, cumin and coriander, then add water gradually if it needs thinning for drizzling. Season it with salt to taste.

Serving: Add the croutons and yoghurt just before eating to keep the bread crisp. Serve with a simple green salad or extra naan if you like.

Recipe notes & tips

• Dice the onion evenly so it softens at a consistent rate.
• Keep the garlic, ginger and mustard seeds moving as they cook so they do not catch on the bottom of the pan.
• Add the coconut milk gradually while stirring over low heat.
• Turn the croutons during baking so they colour evenly.
• Thin the yoghurt topping a little at a time so it stays thick enough to drizzle.

Variations

• Milder soup: Leave out the optional cayenne pepper.
• Butter option: Use unsalted butter instead of ghee as listed.
• Bread swap: Use regular bread in place of naan for the croutons.
• More texture: Reserve a few croutons to scatter on each bowl just before serving.
• Thinner topping: Add water gradually to the yoghurt mixture until it reaches a drizzling consistency.

Common mistakes to avoid

• Overcooking the aromatics: Keep the garlic, ginger and mustard seeds to about 30 seconds so they become fragrant without burning.
• Skipping the simmer: Cook uncovered for about 15 minutes, until the tomato mixture has thickened slightly.
• Adding coconut milk too quickly: Pour it in slowly while stirring over low heat.
• Crowding the croutons: Spread them across a large tray so they can become crisp and golden.
• Leaving the croutons in one position: Turn them a couple of times during their 10–15 minutes in the oven.

How to store

Store leftover soup in a covered container in the fridge and use within 3 days. Reheat gently in a pan, stirring; keep the croutons and yoghurt topping separate and add them when serving.

Frequently asked questions