Vegan Tomato Soup, Indian Style

Indians don’t do great with tart flavors - sour is awesome, we love it in our tamarind chutney, unripe mangoes (ugh yumm!), the pickles and all. But tartness is NOPE.

The absence of tartness is what makes the tomato soup you get in India or most Indian restaurants, different. The tartness of tomatoes is balanced out with the addition of just enough sugar that you remember you are drinking tomato soup. Generally, the only spice that goes in is enough black pepper and a little garlic to give you warmth even after the hot soup is past your throat.

It’s just my kind of soup and I am excited to introduce you to it! It is inspired by Tarla Dalal - she was kinda like Indian version of Ina Garten and the OG food blogger back in the time.

Tomato Soup

Indian Style Tomato Soup

Cut ripe tomatoes, before deseeding

Cut ripe tomatoes, before deseeding

Serves 4 - 6

YOU WILL NEED

  • 5-6 medium-sized ripe tomatoes (3 lbs or 1.3 kg)

  • 1 clove garlic

  • 1 bay leaf

  • 8-10 black peppercorns

  • 1 tsp salt

  • 1 tbsp monk fruit sugar or regular sugar, as needed

  • (optional) black pepper powder

FOR GARNISH

METHOD

  • Cut tomatoes into quarters and deseed them as much as possible.

  • Combine tomatoes with 3 cups water in a deep pot or dutch oven, add garlic clove, bay leaf, peppercorns and salt.

  • Mix everything and cook on medium to high heat for 20 minutes or until the tomatoes are completely mushy.

  • Remove the mixture from stovetop and let it cool.

  • Discard the bay leaf and blend the mixture until smooth. I prefer not to strain to retain the fibery goodness. But you can choose to strain the blended mixture.

Tomatoes, Garlic, Bay Leaf, Peppercorns, Salt and Water, ready to hit the stove

Tomatoes, Garlic, Bay Leaf, Peppercorns, Salt and Water, ready to hit the stove

Tomatoes, Garlic, Bay leaf, Peppercorns, Salt and Water, after ~20 mins once tomatoes are soft and mushy

Tomatoes, Garlic, Bay leaf, Peppercorns, Salt and Water, after ~20 mins once tomatoes are soft and mushy

  • Simmer the blended mixture on medium heat, adjust salt if request and add sugar to balance the tartness to your preference.

Blended, Unstrained Soup

  • Ladle serving in a soup bowl and garnish with melted ghee or EVOO, some herbs if you want and croutons (see recipe).

Enjoy! 😊

Tomato Soup, garnished with Croutons

Tomato Soup, garnished with Croutons

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Mom’s Ghee Roasted Croutons