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Tomato Soup Recipe

Name: The Indian Deck Aldine Bar & Bistros Tomato Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg ripe tomatoes, roughly chopped; 1 cup yellow onion, chopped; 1 cup carrot, peeled and chopped; 2 tbs vegetable oil or ghee; 4 cloves garlic cloves, minced; 1 tsp fresh ginger, grated; 700 ml water or low-sodium vegetable stock; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 0.5 tsp turmeric powder; 1 tsp ground coriander; 0.5 tsp red chili powder (adjust); 0.5 tsp garam masala; 0.125 tsp asafoetida (hing) — optional; 1.5 tsp salt; 0.5 tsp sugar or jaggery; 1 tbs lemon juice; 0.25 cup fresh cilantro (coriander leaves), chopped; 2 tbs fresh cream or coconut milk — optional; 0.25 tsp black pepper, freshly ground; 1 tbs crispy cumin-tempered oil (for tadka); 0.5 cup toasted croutons or warm naan pieces

Inspired by The Indian Deck Aldine Bar & Bistro

Time1h

Serves4

Tomato Soup With Indian Herbs & Spicies

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Ingredients

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Soup Base

2.2 lb (1 kg) ripe tomatoes, roughly chopped

1 cup yellow onion, chopped

1 cup carrot, peeled and chopped

2 tbs vegetable oil or ghee

4 cloves Garlic cloves, minced

1 tsp Fresh ginger, grated

2.96 cup (700 ml) water or low-sodium vegetable stock

Indian Herbs & Spices

1 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1 tsp Ground coriander

1/2 tsp red chili powder (adjust)

1/2 tsp Garam masala

1/8 tsp asafoetida (hing) — optional

Finish & Seasoning

1 1/2 tsp Celtic sea salt

1/2 tsp sugar or jaggery

1 tbs ReaLemon lemon juice

1/4 cup fresh cilantro (coriander leaves), chopped

2 tbs fresh cream or coconut milk — optional

1/4 tsp Black pepper, freshly ground

Garnish / Optional Toppings

1 tbs crispy cumin-tempered oil (for tadka)

1/2 cup toasted croutons or warm naan pieces

Method

Prep

Wash tomatoes, core and roughly chop. Peel and chop onion and carrot. Mince garlic and grate ginger. Chop cilantro and set aside some for garnish.

Measure spices so they are ready to add during cooking.

Cook Soup Base

Sauté aromatics

Heat 2 tbs vegetable oil or ghee in a heavy-bottomed pot over medium heat. When hot, add cumin seeds and mustard seeds. Let them sizzle and pop (about 20–30 seconds). Add asafoetida (if using) and immediately add the chopped onion. Sauté onions until translucent and lightly golden, about 6–8 minutes.

Add garlic, ginger and carrot

Add the minced garlic and grated ginger to the pot. Stir and cook for 1 minute until fragrant. Add the chopped carrot and cook for 3–4 minutes to soften slightly.

Add tomatoes & spices

Add the chopped tomatoes, turmeric, ground coriander, red chili powder and salt. Stir well to coat. Cook on medium heat until the tomatoes break down and become juicy, about 8–10 minutes, stirring occasionally so they don't stick.

Simmer

Pour in 700 ml water or vegetable stock, bring to a gentle boil, then reduce heat to low. Cover and simmer until carrots and tomatoes are fully soft and flavors have melded, about 15–20 minutes.

Blend & Finish

Blend until smooth

Remove the pot from heat and let cool for 5 minutes so splattering is less likely. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

Adjust texture & seasoning

If the soup is thicker than you like, add up to 100–200 ml extra water or stock and stir. Reheat gently over low heat. Add sugar or jaggery to balance acidity, lemon juice, garam masala, black pepper and remaining salt to taste. Stir in chopped cilantro and 2 tbs cream or coconut milk if using for a richer finish.

Tadka (optional garnish)

For an aromatic finishing tadka, heat 1 tbs oil in a small pan over medium heat. Add a pinch of cumin seeds until they crackle, then pour this hot oil over the finished soup to release the toasted spice aroma.

Ladle soup into bowls, garnish with cilantro, a swirl of cream if desired and toasted croutons or warm naan pieces.