Tomato Soup Veg Recipes of India You Must Try Today

Tomato soup is a beloved classic across the globe, but when it comes to India, the humble tomato soup takes on a vibrant, flavorful twist packed with spices and fresh vegetables. Indian-style tomato soup is not only comforting but also incredibly nutritious and versatile.

Whether you are looking for a light starter or a warm bowl of goodness on a rainy day, these vegetarian tomato soup recipes from different regions of India will surely delight your taste buds. Infused with the warmth of cumin, coriander, ginger, and sometimes a hint of coconut, these recipes bring together the best of Indian herbs and spices in a bowl.

In this post, we’ll explore some of the most popular and easy-to-make Indian tomato soup veg recipes. These recipes are perfect for vegans and vegetarians alike and are a great way to sneak in extra veggies into your diet.

Along the way, we’ll share tips, variations, and serving ideas to make your homemade tomato soup uniquely Indian and irresistibly delicious.

Why You’ll Love This Recipe

Indian tomato soup stands out because it combines the fresh sweetness of ripe tomatoes with the aromatic spices that India is famous for. It’s a wholesome, comforting dish that’s quick to prepare and budget-friendly.

The spices not only add flavor but also offer various health benefits, such as aiding digestion and boosting immunity.

Moreover, the versatility of these recipes means you can adjust the heat, add different vegetables, or even make it creamy without dairy by using coconut milk. It’s perfect for all seasons and dietary preferences.

Plus, it pairs wonderfully with Indian breads or simple toasted sandwiches for a complete meal.

Ingredients

• Fresh ripe tomatoes – 6 medium-sized, chopped
• Onion – 1 medium, finely chopped
• Garlic cloves – 3, minced
• Ginger – 1 inch piece, grated
• Green chili – 1, slit (optional for heat)
• Carrot – 1 small, diced (optional)
• Potato – 1 small, peeled and chopped (for thickness)
• Vegetable broth or water – 3 cups
• Oil or ghee – 2 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – ¼ tsp
• Red chili powder – ½ tsp (adjust to taste)
• Garam masala – ½ tsp
• Fresh coriander leaves – handful, chopped
• Salt – to taste
• Lemon juice – 1 tbsp (optional, for tanginess)
• Coconut milk or cream – ½ cup (optional, for creamier soup)

Equipment

• Large saucepan or deep skillet
• Blender or hand blender
• Knife and chopping board
• Measuring spoons and cups
• Wooden spoon or spatula
• Serving bowls

Instructions

1. Heat oil or ghee in a large saucepan over medium heat. Add cumin seeds and wait until they begin to splutter.
2. Add chopped onions, garlic, and ginger. Sauté until the onions turn translucent and fragrant, about 5 minutes.
3. Stir in the green chili, carrots, and potatoes. Cook for another 3-4 minutes, stirring occasionally.
4. Add the chopped tomatoes along with turmeric, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 8-10 minutes.
5. Pour in the vegetable broth or water. Bring to a boil, then reduce heat and simmer until the vegetables are fully cooked and tender, about 15 minutes.
6. Remove from heat and let the mixture cool slightly. Use a blender or hand blender to puree the soup until smooth.
7. Return the soup to the pan and place over low heat. Stir in garam masala and coconut milk or cream if using. Adjust salt and seasoning to taste.
8. Simmer for another 5 minutes, stirring occasionally to prevent sticking.
9. Turn off the heat and add fresh coriander and lemon juice. Mix well.
10. Serve hot with a garnish of coriander leaves or a swirl of cream.

Tips & Variations

For a richer flavor, roast the tomatoes and vegetables before cooking. This adds a smoky depth to your soup.

• Make it spicier: Increase green chili or add a pinch of black pepper.
• For creaminess: Use cashew cream or almond milk instead of coconut milk to suit different dietary needs.
• Add other veggies: Include bell peppers, peas, or spinach to boost nutrition.
• Tempering: Add a final tadka (tempering) of mustard seeds and curry leaves for a South Indian twist.
• Make it gluten-free: This recipe is naturally gluten-free, making it perfect for gluten-sensitive diets.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving Suggestions

Indian tomato soup pairs wonderfully with a variety of sides. For a traditional touch, serve it with warm soft vegan flour tortillas or fresh whole wheat chapatis.

It also goes well with crunchy vegetable crackers or toasted garlic bread for dipping.

You can transform your meal by pairing the soup with a light salad or a vegetable sandwich. For a more indulgent experience, drizzle some vegan bechamel sauce on top or serve alongside a grilled cheese sandwich made with vegan cheese for a comforting combo.

Conclusion

Indian vegetarian tomato soup recipes are a wonderful way to enjoy a healthy, flavorful meal that comforts the soul. The combination of fresh vegetables and Indian spices creates a soup that is not only delicious but also packed with nutrients.

Whether you stick to the classic recipe or experiment with variations like adding coconut milk or tempering with mustard seeds, this soup is sure to become a staple in your kitchen.

Perfect for any season, these tomato soup recipes are simple to prepare and versatile enough to suit any occasion. If you’re looking to explore more delicious vegetarian dishes, check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore or try a sweet surprise like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For a perfect bread companion, you can also explore the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

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