Spicy Tomato Soup recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 tablespoon all-purpose flour
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon ground turmeric
1 tablespoon Indian chili powder
½ cup water, or as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
salt to taste
⅓ cup heavy cream or half-and-half

Nutrition Info

166.7 calories
carbohydrate: 18 g
cholesterol: 18.1 mg
fat: 10 g
fiber: 3.5 g
protein: 3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 627.4 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat, stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.

  2. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt, cook until sugar is dissolved and soup is hot, about 5 minutes.

  3. Remove bay leaves and serve with cream if desired.

Recipe Yield

6 servings

Recipe Note

After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought.

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