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 (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
Nutrition
Sue says
September 14, 2016 at 7:11 amRicha, 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!
Richa says
September 14, 2016 at 11:55 amAwesome! Its super quick and so delicious.
Ellen Lederman says
September 14, 2016 at 3:53 pmI’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?
Richa says
September 14, 2016 at 5:39 pmYou 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.
Annie says
September 14, 2016 at 3:55 pmA new twist on tomato soup! And perfect segue into cooler fall evenings. Thank-you!
Cassie Tran says
September 16, 2016 at 11:11 amWhen 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!
Richa says
September 16, 2016 at 11:30 amYes, 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 🙂
Sue says
September 18, 2016 at 6:05 amFinally made this today. It is excellent!! Thanks again for another terrific recipe.
Richa says
September 18, 2016 at 1:58 pmawesome!
Dey Alexander says
September 18, 2016 at 8:15 pmMade this today in my thermomix. Yum!
Akke says
September 22, 2016 at 1:08 pmTrying 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!!
Lisa says
September 30, 2016 at 8:14 amHi 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!
Mamatha says
October 2, 2016 at 4:15 pmNice way to use a can of diced tomatoes! Thanks!
Kylie Reynolds says
February 4, 2017 at 7:27 pmThis is so good. I just love your recipes! Nice and toasty, clear sinuses mmmmmm 🙂
Charlie says
March 26, 2017 at 1:33 amMade 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!!! 🙂
Vegan says
March 27, 2017 at 2:11 pmMade 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!!!
Kathy Inigarida says
August 5, 2017 at 10:01 amI adore this recipe. Have made it several times but have to cut the cayenne down to half. Could eat this every week!
Kat says
September 14, 2017 at 8:56 amServed this with the dal pakoda with mint chutney, was a great combo, thanks!
Richa says
September 14, 2017 at 10:07 amAwesome!
B says
July 21, 2019 at 9:15 amI 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!
Richa says
July 21, 2019 at 10:21 amit will work just fine with the indian spices. If you arent sure, use the basil and black pepper and omit the cumin
Meg says
September 10, 2019 at 6:04 pmServes 2?? No way! Served me! Delilah!
Margie says
September 15, 2019 at 3:22 pmI 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!!
Richa says
September 15, 2019 at 8:07 pmawesome!
barb says
March 6, 2020 at 11:02 ami 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’?
Richa says
March 7, 2020 at 5:50 pmIndian bay leaf but we can use either.