Rajdhani Tomato Soup Recipe

If using fresh tomatoes: score a small X on the bottom of each tomato, blanch in boiling water for 45–60 seconds, transfer to an ice bath, then peel, core, and roughly chop. If using canned crushed tomatoes, proceed to next step.

Measure and prepare onions, garlic, ginger, and spices so they are ready for the cooking process.

Sauté Aromatics

Heat 1 tbs of ghee or oil in a heavy pot over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes. Add the minced garlic and ginger and cook another 1–2 minutes until fragrant.

Add Tomatoes and Simmer

Add the chopped or crushed tomatoes to the pot. Stir to combine and bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, to concentrate flavors and reduce excess liquid.

Pour in the vegetable stock (or water) and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.

Prepare Tempering

In a small skillet, heat the remaining 1 tbs ghee or oil over medium heat. Add cumin seeds and mustard seeds (if using) and let them sputter for 10–15 seconds. Add crushed cardamom pods and stir for a few seconds to release aroma.

Bloom Ground Spices

Reduce heat to low and add ground coriander, ground cumin, turmeric, kashmiri red chili powder, and garam masala to the skillet. Toast for 15–30 seconds, stirring constantly so they don’t burn. Immediately pour this hot tempering into the tomato soup pot and stir well.

Season the soup with salt, black pepper, and optional sugar or jaggery. Simmer 3–5 minutes after adding tempering to let the spices integrate.

Blend Smooth

Remove the pot from heat and let it cool slightly (5 minutes). Using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer soup in batches to a blender and purée, then return to the pot.

Add Cream

Stir in the heavy cream (or coconut milk) and warm over low heat — do not boil once cream is added. Adjust seasoning (salt, pepper, sugar) to taste.

Add lemon or lime juice and chopped cilantro, reserving a little cilantro for garnish.

Ladle soup into bowls. Swirl a drizzle of cream or yogurt on top, sprinkle with chopped cilantro and toasted cumin seeds or croutons if using. Serve hot with warm naan, crusty bread, or grilled cheese.

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze up to 2 months.