Indian Spiced Tomato Soup

Super simple
Super simple
Super simple
Super simple
0:30 m

It's suddenly got rather chilly here in London over the past few days. What better to remedy the situation than a hot, hearty bowl of veggie soup. Tomato soup, when made with loads of fresh tomatoes, is about as good as you can get! We've turned up the heat with this recipe, adding loads of spices to give the soup a delicious Indian-inspired kick. You could try adding a dollop of cooling plant-based yoghurt or even blended silken-tofu for added protein and creaminess. This recipe is low in sugar & fat, full of fibre, and under 400 calories per serving SOUP FOR THE WIN!! An utterly delicious veggie soup recipe for winter.

Start cooking ➞




For the soup

<item-todo-done>2 tsp extra virgin olive oil - plus extra for drizzling<item-todo-done><item-todo-done>½ tsp cumin seeds<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>½ tsp turmeric<item-todo-done><item-todo-done>½ tsp cayenne pepper<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 small red onions<item-todo-done><item-todo-done>3 cardamon pods<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>½ red chilli<item-todo-done><item-todo-done>1kg cherry tomatoes<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done>15g fresh basil<item-todo-done><item-todo-done>4 slices of sourdough bread<item-todo-done>

Before you start

Preheat oven to 180°C l Roasting tray l 2 large saucepans l Powerful blender

Roast the tomatoes

  • Tip the tomatoes into the roasting tray
  • Drizzle over 1 teaspoon of the olive oil and season with salt and pepper
  • Cut the half chilli lengthways, remove the seeds and add it to the tray
  • Crush the garlic cloves into the tray (skin on)
  • Crack open the cardamom pods and add the seeds to the tray
  • Cover the tomatoes with all the remaining spices
  • Mix everything around, put the tray in the oven and roast for 15 minutes

Peel and finely chop the onions

  • Heat the remaining teaspoon of olive oil in one of the saucepans over a medium heat
  • Add the onions and a pinch of salt and sauté for 8–10 minutes, stirring regularly
  • Add the balsamic vinegar and stir for 2 minutes

Remove the tray from the oven

  • Removing the garlic skins, and put everything in the saucepan, making sure you scrape all the spices in
  • Stir the contents of the pan to combine
  • Pour half the contents of the pan into the blender and blitz until smooth (if you prefer a chunkier soup, blend only until roughly textured)
  • Pour the contents of the blender into a separate saucepan over a low heat to keep warm, then blend the rest of the soup
  • Garnish with basil leaves, a drizzle of olive oil and a sprinkle of salt and pepper, and serve with bread
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