The Soup Kitchen: Creamy Indian Tomato Soup

When a snowstorm is coming, it's a great time to make a double batch of comforting soup. Plus, this soup is loaded with warm Indian spices that just knock up the coziness. As an added plus, the spiciness clears out the sinuses! You can adjust the heat on this soup by omitting the cayenne. Also, this soup is loaded with anti-inflammatory ingredients like tomatoes and turmeric. It is vegetarian and gluten free and can be low carb if you omit the croutons. This is super easy to make in the crockpot, but you can cook on the stove if you prefer.

The ingredients:

6 TBSP ghee or unsalted butter

2 yellow onions diced

6 cloves garlic minced 

4 tsp fresh ginger peeled and grated (I used ground ginger and only 2 tsp)

4 10-oz cans Rotel

2 15-oz cans of crushed tomatoes

2 15-oz cans of diced tomatoes

2 tsp turmeric

2 tsp cumin

2 tsp coriander

2 tsp garam masala

2-4 tsp salt to taste

2 tsp cracked black pepper

pinch of cayenne (optional)

1 tsp baking soda

2 13.5 oz cans of full fat coconut milk

The recipe:

Sauté your aromatics in the ghee (garlic, onion, and ginger).

Add to a slow cooker with all the tomatoes and their juices, the spices, and baking soda. 

Cook on low 6-7 hours or high 4-5 hours. 

Puree the soup with an immersion blender. 

Stir in the coconut milk, salt, and pepper. 

Continue cooking an additional 30 minutes, then serve. 

Notes: 

I used ground garlic and ginger. If you use dried for these you will want to cut back on the amount a bit. 

If you do not have crushed tomatoes, you can use 4 cans of diced or vice versa.

Some of these spices you may not have on hand. If not, there is an Indian Market in town that would carry them all. 

Adding the baking soda will cause the soup to foam a bit initially this is normal. 

Stir up the coconut milk before adding to the slow cooker if you can. 

Garnish with cilantro, naan, you can make croutons out of naan, add a yogurt sauce or make a good Indian spiced grilled cheese sandwich. 

I added a cube of cilantro from my freezer to the crockpot and added some coriander chili chutney on top. (found at the Indian market). 

I also made a grilled cheese baked in the oven. For the butter I melted the butter in the microwave and added some Indian seasoning to the butter and brushed it on the bread. Bake at 400 degrees on 1st side for 7 minutes, flip then bake an additional 5 minutes. The grilled cheese turns out perfect.  I line a baking sheet with foil and use a metal spatula to flip. I used mozzarella cheese, but you can use any good melting cheese. 

Indian Spice Blend (used on grilled cheese)

1 TBSP turmeric

1 TBSP garam masala

1 TBSP cumin

1 tsp mango amchur

1tsp coriander

1tsp Zingy Cumin Tadka (optional)

*all spices from Burlap and Barrel