Indian Tomato Soup

Indian Tomato Soup

This Indian tomato soup is made with both whole and ground spices, tomaotes and broth and topped with a yogurt raita for a complex and ultra-flavorful soup.

Course Main Course, Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Craig Fear


  • 1 TBSP ghee or butter

Whole spices

Fragrant Veggies

  • 3-4 cloves garlic diced
  • 2 large shallots or 1 medium onion diced
  • 1 inch piece ginger peeled and diced

Tomatoes and Broth

  • 2 pounds tomatoes, peeled and de-seeded plum, roma, plum, heirloom, vine, etc.
  • 1 quart chicken broth or vegetable broth

Powdered Spices

Seasonings, to taste

  • Fresh cilantro chopped
  • Salt and pepper
  • Pinch nutmeg

Raita (serves 4)

  • 2 cups whole milk yogurt
  • 1 cup cucumber chopped fine
  • 1/2 cup fresh cilantro chopped fine
  • 1 teaspoon powdered cumin
  • 1 teaspoon powdered coriander


  1. Prepare tomatoes. It's always best to peel and de-seed them, if you have time. See link above for my friend's video demo for how to do this. It's easy! Chop roughly and set aside.
  2. Dice garlic, ginger and shallots (or onions) and set aside.
  3. Heat 1 TBSP ghee over medium heat in a stock pot. Add whole spices and saute for 1 minute, stirring frequently.
  4. Add garlic, ginger and onion and saute for about 5 minutes, stirring frequently, making sure they don't burn.
  5. Add tomatoes and chicken or vegetable broth, bring to a gentle boil and simmer for 10-15 minutes.
  6. Remove bay leaf and puree everything together with an immersion blender.
  7. Add powdered spices and stir for another 5 minutes. Taste and add more of the powdered spices, if desired.
  8. Turn off heat and prepare raita. Raita can be prepared a day ahead and refrigerated too.
  9. Ladle into individual bowls and add additional herbs, seasonings and raita, to taste.