This Indian Spiced Tomato Soup is a flavorful twist on the classic American soup, and is made with warming spices, tomatoes, and fresh herbs.
I’m not sure if you heard, but it snowed a little bit this weekend. Just a little bit of a blizzard. No biggie. It’s only the biggest snow storm I’ve seen since I was seven. At any rate, I’m sure a lot of you are still snowed in, and those of us who’ve managed to tunnel out of our homes might be tempted to turn right back around and go inside where it’s warm. All this, my friends, means one thing. Soup, of course. Specifically, tomato soup.
This Indian Spiced Tomato Soup will warm you up while you wait on the snow to melt (I think it’s going to take awhile for that to happen). If you’re going to spend a few hours shoveling snow away, come inside and warm yourself up with this soup. And maybe have some hot chocolate. And a blanket. And a sweater. Did I mention it’s cold outside?
making indian spiced tomato soup
The warming blend of Indian spices makes this soup perfect for any cold day, and with extra flavor from a Parmesan rind. Serve the soup with some bread, a grilled cheese sandwich, or throw some macaroni into it while it’s cooking to make it more substantial. Enjoy your soup, and stay warm!
Want more soup? Try this:
Indian Spiced Tomato Soup
- 2 TB olive oil
- 1 tsp mustard seeds
- 1 shallot, thinly sliced
- 1 tsp salt
- 2 tsp cumin
- 1 28oz can crushed tomatoes
- rind from 1 wedge Parmesan cheese
- 1 cup vegetable broth
- 1 cup water
- 5-6 basil leaves, thinly sliced, plus more for garnish
- 1/2 tsp cayenne pepper (less if you don't want heat)
- 1 cup milk
- 1 tsp sugar (optional, to taste)
Heat oil in a large pot over medium-high heat. Add mustard seeds, and heat until they begin to pop.
Lower heat to medium, and add shallots, cumin, and salt. Sauté 2-3 minutes until shallots begin to brown, then add tomatoes and Parmesan rind.
Allow tomatoes to come to a simmer, then add broth and water. Bring to a simmer, then add basil and cayenne. Continue to simmer over medium heat until the Parmesan wedge has dissolved.
Slowly stir in milk. Add sugar to taste if needed.
Serve warm with French bread, naan, or grilled cheese.
Recipe adapted from: At Home With Madhur Jaffrey