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    Home » gluten free

    Spiced Tomato Soup Recipe – 20 Mins!

    Published: Sep 14, 2016 · Modified: Feb 14, 2018 by Richa 40 Comments

    Jump to Recipe   Print Recipe

    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

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    Indian Spiced Tomato Soup. Clear your sinuses tomato soup to warm you up in fall. Easy homemade vegan tomato soup seasoned with cumin, coriander and Turmeric. Vegan gluten-free Soy-free Recipe. | VeganRicha.com

    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. 


    Indian Spiced Tomato Soup. Clear your sinuses tomato soup to warm you up in fall. Easy homemade vegan tomato soup seasoned with cumin, coriander and Turmeric. Vegan gluten-free Soy-free Recipe. | VeganRicha.com

    Also try this creamy filling Broccoli Slaw Soup, Easy Turkish lentil soup, Curried Butternut Squash Soup with toasted pepitas or Mushroom chickpea greens soup.

    Recipe Card

    Indian Spiced Tomato Soup. Clear your sinuses tomato soup to warm you up in fall. Easy homemade vegan tomato soup seasoned with cumin, coriander and Turmeric. Vegan gluten-free Soy-free Recipe. | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.82 from 11 votes

    Spiced Tomato Soup

    Indian Spiced Tomato Soup. Clear your sinuses tomato soup to warm you up in fall. Easy homemade vegan tomato soup seasoned with cumin, coriander and Turmeric. Vegan gluten-free Soy-free Recipe.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Soup
    Cuisine: fusion
    Servings: 2
    Calories: 83kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 tsp (0.5 tsp) oil
    • 1/4 tsp (0.25 tsp) cumin seeds
    • 1/2 cup (80 g) chopped onion
    • 3 cloves garlic
    • 1/4 cup (32 g) chopped carrot or 1 medium carrot, chopped
    • 1/2 tsp (0.5 tsp) ground coriander
    • 1/4 tsp (0.25 tsp) turmeric
    • 1/4 tsp (0.25 tsp) cayenne
    • 1/4 tsp (0.25 tsp) black pepper or a combination of black and white pepper
    • 15 oz (425.24 g) tomatoes 1 can
    • 1 cup (250 ml) water
    • 1/2 tsp (0.5 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

    Quick tip, chop the onions, carrot garlic in a processor to save time. Use spices and herbs of choice for variation.
    Make it creamy: Add 2 to 3 tbsp cashews or pumpkin seeds or a 1/4 cup chickpeas or white beans at step 4.
    Make it oil-free: Dry roast the cumin seeds until fragrant, then add the onions, garlic, carrots and a splash or water or veggie broth and continue.
    Nutritional values based on 1 serving

    Nutrition

    Nutrition Facts
    Spiced Tomato Soup
    Amount Per Serving
    Calories 83 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 611mg27%
    Potassium 573mg16%
    Carbohydrates 16g5%
    Fiber 3g13%
    Sugar 10g11%
    Protein 2g4%
    Vitamin A 4540IU91%
    Vitamin C 32.3mg39%
    Calcium 35mg4%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Marty

      November 02, 2022 at 3:21 pm

      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.

      Reply
    2. Karen Booker

      October 27, 2021 at 7:06 am

      Can this be made a head of time and frozen??

      Reply
      • Vegan Richa Support

        October 29, 2021 at 12:16 pm

        sure = most soups freze well

        Reply
    3. MRS. ARCHANA D. DAVE

      April 15, 2021 at 9:01 am

      5 stars
      Thank you I wiil try this recipe!

      Reply
      • Vegan Richa Support

        April 17, 2021 at 2:04 pm

        I hope you enjoy it

        Reply
    4. Renate

      March 30, 2021 at 10:45 am

      5 stars
      This soup is wonderful, thank you so much 🙂

      Reply
    5. Moira marks

      November 16, 2020 at 2:59 pm

      5 stars
      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

      Reply
      • Vegan Richa Support

        November 17, 2020 at 1:28 pm

        sounds yummy! thank you

        Reply
    6. Rev

      October 23, 2020 at 10:45 am

      5 stars
      Excellent variation of the classic tomato soup! Thanks!

      Reply
    7. barb

      March 06, 2020 at 11:02 am

      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’?

      Reply
      • Richa

        March 07, 2020 at 5:50 pm

        Indian bay leaf but we can use either.

        Reply
    8. Margie

      September 15, 2019 at 3:22 pm

      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!!

      Reply
      • Richa

        September 15, 2019 at 8:07 pm

        awesome!

        Reply
    9. Meg

      September 10, 2019 at 6:04 pm

      5 stars
      Serves 2?? No way! Served me! Delilah!

      Reply
    10. B

      July 21, 2019 at 9:15 am

      I make this soup all the time but add coconut milk and cilantro. It’s a great recipe! I was thinking of making it again today, but have a big bunch of fresh basil to use up. Any opinion on how these flavors would work together? I feel like basil is sometimes used in Indian cooking, but haven’t found any recipes using Indian spices + basil. And if I use basil, do you think that coconut milk would still be a good addition? Thanks in advance. I always love your recipes!

      Reply
      • Richa

        July 21, 2019 at 10:21 am

        it will work just fine with the indian spices. If you arent sure, use the basil and black pepper and omit the cumin

        Reply
      • MRS. ARCHANA D. DAVE

        April 17, 2021 at 9:37 pm

        5 stars
        Richa , Thank you for the tip!

        I will with only Kirkland Signature Sauce.

        Reply
    11. Kat

      September 14, 2017 at 8:56 am

      Served this with the dal pakoda with mint chutney, was a great combo, thanks!

      Reply
      • Richa

        September 14, 2017 at 10:07 am

        Awesome!

        Reply
    12. Kathy Inigarida

      August 05, 2017 at 10:01 am

      I adore this recipe. Have made it several times but have to cut the cayenne down to half. Could eat this every week!

      Reply
    13. Vegan

      March 27, 2017 at 2:11 pm

      5 stars
      Made this with 7 fresh tomatoes & it was one of the best tomato soups I’ve had! Replaced cumin seeds with mustard & fennel seeds (since they are expiring soon lol), bay leaf with basil leaves, and I did season the soup little cumin powder. It was simply delicious! Love your recipes, they are awesome!!!

      Reply
    14. Charlie

      March 26, 2017 at 1:33 am

      5 stars
      Made this Spiced Tomato Soup with 7 fresh tomatoes and it was simply delicious!!! I added mustard & fennel seeds, replaced cumin seeds with cumin powder, bay leaf with basil leaves and it was one of the best tomato soup I’ve had!! Love your recipes!!! 🙂

      Reply
    15. Kylie Reynolds

      February 04, 2017 at 7:27 pm

      This is so good. I just love your recipes! Nice and toasty, clear sinuses mmmmmm 🙂

      Reply
    16. Mamatha

      October 02, 2016 at 4:15 pm

      5 stars
      Nice way to use a can of diced tomatoes! Thanks!

      Reply
    17. Lisa

      September 30, 2016 at 8:14 am

      4 stars
      Hi Richa,
      I made the soup this morning–very tasty! And quite spicy for me. Love the way it totally cleared my sinuses; at the same time, I think I’ll start with half the cayenne next time and see how that is. I was lucky to be able to use farmers market tomatoes. Oh, and I cannot tell a lie: I used a tablespoon of coconut oil to saute the onions, etc, instead of a half-teaspoon. Sorry, Dr. McDougall et. al. 🙂

      We ate the soup with rice and had crispy cabbage-radish salad also. Thanks for another yummy recipe!

      Reply
    18. Akke

      September 22, 2016 at 1:08 pm

      Trying to find a spicy tomatosoup since I’m addicted to peppers. Thought let’s google a recipe in stead of looking at Vegan Richa (like I always do). But nope, you amaze me every single time. You win, I love your taste!!

      Reply
    19. Dey Alexander

      September 18, 2016 at 8:15 pm

      4 stars
      Made this today in my thermomix. Yum!

      Reply
    20. Sue

      September 18, 2016 at 6:05 am

      Finally made this today. It is excellent!! Thanks again for another terrific recipe.

      Reply
      • Richa

        September 18, 2016 at 1:58 pm

        awesome!

        Reply
    21. Cassie Tran

      September 16, 2016 at 11:11 am

      When I got my wisdom teeth removed, I basically went on a soup cleanse, lost weight and got SO sick of any liquid-based meals! Well, except for curry 😉

      But I’ve always loved tomato soups because they’re so flavorful, nicely tangy and colorful! Your take on this is wonderful–so many spices!

      Reply
      • Richa

        September 16, 2016 at 11:30 am

        Yes, I got very bored of all the soups and dals for the week. I think i made up by eating only burgers and pizzas 2 weeks later 🙂

        Reply
    22. Annie

      September 14, 2016 at 3:55 pm

      A new twist on tomato soup! And perfect segue into cooler fall evenings. Thank-you!

      Reply
    23. Ellen Lederman

      September 14, 2016 at 3:53 pm

      I’m drooling! Just need to decide if I want to add more turmeric—I have lots of fresh—do you think it could handle more turmeric?

      Reply
      • Richa

        September 14, 2016 at 5:39 pm

        You can omit the dry and add some grated fresh or blend it with the tomatoes. Fresh turmeric will add a slight bitter flavor profile, which is quite pleasing once you get accustomed to it.

        Reply
    24. Sue

      September 14, 2016 at 7:11 am

      5 stars
      Richa, I guess I’ll have to make an adjustment to this week’s menu plan. With an open can of tomatoes in the refrigerator, I can’t pass this one up. Thanks for another enticing recipe!

      Reply
      • Richa

        September 14, 2016 at 11:55 am

        Awesome! Its super quick and so delicious.

        Reply

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