This Indian spiced tomato soup (tomato curry) is the perfect warm-weather soup! It’s simple, light and refreshing.
If you’re wondering how to use up your ripe Roma tomatoes, this is the soup to make! It’s wonderful over my cumin-spiced rice or green pea pulao and a side of sliced cucumbers. A fresh and light meal.
For this soup, I use ripe Roma tomatoes. They’re sweet and hearty tomatoes with plenty of flesh – they give the soup body. If your tomatoes aren’t ripe, a bit of sugar helps counter any tartness.
My mom taught me the recipe for this simple dish. My grandma made it for my mom nearly every Sunday afternoon in the summertime 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 or jeera rice – and that would be their lunch.
My grandma wouldn’t blend her tomato curry – 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 do that, I’d suggest dicing/mincing the ingredients rather than roughly chopping as is written in my recipe.
Hope you enjoy this tomato curry!Print
This simple Indian tomato soup is a great way to use up a ripe bounty of Roma tomatoes! If you prefer not to blend or puree this soup, then I suggest dicing/mincing the ingredients rather than roughly chopping. Serve this with basmati rice, jeera rice or pea pulao for a light summer meal.
- 2 tablespoons oil of choice
- 1 onion, roughly chopped
- 1-inch knob ginger, roughly chopped
- 2 large garlic cloves, roughly chopped
- 1 Thai bird chili or Seranno pepper, roughly chopped
- 2 pounds ripe Roma tomatoes (approx. 8 Roma tomatoes), roughly chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon roasted cumin powder
- 2 teaspoons sugar*, optional
- 2 tablespoons heavy cream or coconut cream*, optional
- Cilantro, garnish
- Add the oil to a dutch oven or heavy-bottomed pot over medium heat, then add the onion and stir occasionally for 7-8 minutes or until the onions have browned and look caramelized.
- Add ginger, garlic and green chili and stir for a minute, then add the tomatoes and spices. Cook for 10 minutes, stirring occasionally.
- Turn off the heat and allow the soup to cool down. Use a blender or an immersion blender to puree the soup.
- Taste and add sugar if needed. If the tomatoes are not sweet/ripe, the sugar will help counter any tartness. You can also stir in some cream if you’d like (I like it both with and without cream – my husband prefers with cream).
- Garnish with cilantro and serve.
- Don’t have roasted cumin prepared? Dry roast ½ teaspoon of regular cumin seeds in a pan over medium heat until dark brown and fragrant, then grind.