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Indian Spiced Tomato Soup. Clear your sinuses with this Easy homemade Vegan Tomato Soup. Seasoned with cumin, coriander and Turmeric to warm you up this fall. Vegan gluten-free Soy-free Recipe. Pin it for later
Souping has begun in our house to keep us warm through the colder nights. Nights are actually just cool, but my body is not yet used to the sudden temperature drop. Hence a bit of help from the warming spices and peppers goes a long way. Use up the summer tomato bounty.
Warm up with a spiced, warm, tangy and sweet soup. This easy tomato soup is seasoned with cumin, coriander, bay leaf and turmeric, has loads of garlic, has cayenne and black pepper to warm you up from the inside. Warming and healing and all kinds of good. To make it creamier, add a handful of cashews or pumpkin seeds in while blending, or use white beans. Use spices and herbs of choice for variation. I served the soup with vegan grilled cheddar cheese (Daiya cheddar slices) sandwich cut into bite size croutons.
Also try this creamy filling Broccoli Slaw Soup, Easy Turkish lentil soup, Curried Butternut Squash Soup with toasted pepitas or Mushroom chickpea greens soup.
Spiced Tomato Soup
Ingredients
- 1/2 tsp oil
- 1/4 tsp cumin seeds
- 1/2 cup chopped onion
- 3 cloves garlic
- 1/4 cup chopped carrot, or 1 medium carrot, chopped
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 1/4 tsp black pepper, or a combination of black and white pepper
- 15 oz tomatoes, 1 can
- 1 cup water
- 1/2 tsp salt
- 1 1/2 to 2 tsp sugar
- 1 small bay leaf
Instructions
- Heat oil in a saucepan over medium heat. When hot, add cumin and cook for 1 minute or until the cumin seeds get fragrant.
- Add chopped onions, garlic, carrot and a pinch of salt. Cook for 4 to 5 minutes or until onions are translucent. Stir occasionally.
- Add coriander, turmeric, cayenne and pepper, mix for a few seconds.
- Add the onion mixture to a blender. Add tomatoes and blend until pureed.
- Transfer the pureed tomato mixture back to the saucepan. Add water, bay leaf, salt and sugar and cook over medium heat for 12 to 14 minutes. Taste and adjust salt, sweet and heat. Add more water if needed. Garnish with chives and Serve with crusty bread or croutons or grilled vegan cheese sandwiches.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another quick, easy and delicious recipe that will be on repeat in my house.
Yay!
This was perfect when I needed a quick and easy (and vegan) spicy tomato soup recipe. I followed the suggestions and added both white beans and coconut milk. The flavors were great, and the soup hit the spot! Thank you!
glad you enjoyed!
I have a similar recipe where I add a can of pinto beans to the veggies. Then I blend it all in a blender and reheat. I like this combo of spices. Yum.
Can this be made a head of time and frozen??
sure = most soups freze well
Thank you I wiil try this recipe!
I hope you enjoy it
This soup is wonderful, thank you so much 🙂
Made in soup maker, so left out the oil and bay leaf. Used fresh tomatoes, added yogurt to make it a bit creamier and some cornflour to thicken up,but still has a lovely spicy kick
sounds yummy! thank you
Excellent variation of the classic tomato soup! Thanks!
i want to make this and I have a question about the bay leaf. Is that the Laurel Bay or are you indicating the leaf used in Indian spices also called ‘bay’?
Indian bay leaf but we can use either.
I had just opened a can of tomato soup and warmed it….It was so NOT what I wanted! So I made this recipe using the condensed tomato soup and water (and I didn’t blend it, so it was a little chunky). I will never be able to eat canned tomato soup as it is sold!!! This is the most awesome tomato soup i have ever had!! Thank you so much for sharing this recipe!!
awesome!