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 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!
- 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
- Cilantro garnish
- Press saute, add the oil and once it heats up, add the onion and stir occasionally for 8-10 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.
- Secure the lid, close the pressure valve, and cook for 2 minutes at high pressure.
- Quick-release pressure.
- Use an immersion blender to puree the soup.
- Stir in the cream and taste and add sugar if needed (if the tomatoes are not sweet/ripe, the sugar will help counter any tartness). You can also add more water to the soup if you prefer a thinner consistency.
- Garnish with cilantro and serve.
- 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.
- Stir in the cream and taste and add sugar if needed (if the tomatoes are not sweet/ripe, the sugar will help counter any tartness). You can also add more water to the soup if you prefer a thinner consistency. 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.
- My grandma’s original version of this curry did not call for cream, however, my family prefers the addition of it. You can leave out the cream if you’d like.