This curried tomato soup is the perfect dish for spring and summer because it’s so simple, light and refreshing. The roma tomatoes add natural sweetness to the soup and the Thai bird chili peppers add some heat.
My mom taught me the recipe for this simple dish. Her mother made it for her every Sunday afternoon in the summer – when she was a kid in India. She and her brothers and sisters would eat this tomato curry overtop some basmati rice or matar pulao – and that would be their lunch. They didn’t blend the tomato soup – but I think doing so ensures that all the flavors come together nicely. You can serve this dish without blending it too – for something a bit more rustic.
If you’re planning an Indian themed dinner party any time soon, make this soup for the starter. It’s the perfect light intro to a tasty meal. Here’s an example of an Indian dinner party meal plan:
I have a ton of tasty Indian recipes that you can find right here on the blog – have fun creating a dinner party meal plan of your own. I’d love to hear what you make/serve!Print
- 1/2 teaspoon cumin seeds
- 2 tablespoons avocado oil
- 1 medium onion, roughly chopped
- 1-inch knob ginger, roughly chopped
- 2 large garlic cloves, roughly chopped
- 1 Thai bird chili or Seranno pepper
- 7 large Roma Tomatoes, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black peppercorns
- optional garnish: cilantro or coconut cream
- Dry roast cumin seeds on a cast iron skillet until dark brown and fragrant.
- Add oil and browned cumin seeds to saucepan on medium heat.
- Once the cumin starts to splutter, add the onion and stir occasionally for 10-15 minutes or until golden brown.
- Add the ginger, garlic and Thai bird chili and stir for a minute. Then, add the tomatoes, salt, pepper and saute for 10 minutes.
- Let it cool, put it in a blender.
- Serve at room temperature or reheat and serve.