Best Indian Spiced Tomato Soup Recipes

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INDIAN-SPICED BEAN-AND-TOMATO SOUP



Indian-Spiced Bean-and-Tomato Soup image

You can also simmer beans in a slow cooker after soaking them and adding aromatics.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 13

1 tablespoon safflower oil
1 1/2 cups finely chopped onion
1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)
1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice
4 cups cooked beans, plus 2 cups cooking liquid
Pinch of coarse salt
Yogurt, cilantro sprigs, and pita chips, for serving

Steps:

  • Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
  • Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
  • Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
  • Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.

JORGE'S INDIAN-SPICED TOMATO LENTIL SOUP



Jorge's Indian-Spiced Tomato Lentil Soup image

This plus grilled cheese sandwiches equals love!

Provided by ChefJorge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 35m

Yield 5

Number Of Ingredients 12

4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
½ teaspoon ground cinnamon
⅛ teaspoon ground turmeric
⅛ teaspoon garam masala
⅛ teaspoon cayenne pepper
1 cup red lentils
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon fresh lemon juice
1 tablespoon crumbled feta cheese

Steps:

  • Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
  • Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.

Nutrition Facts : Calories 179 calories, Carbohydrate 32.5 g, Cholesterol 1.7 mg, Fat 1 g, Fiber 13.1 g, Protein 11.1 g, SaturatedFat 0.4 g, Sodium 193.5 mg, Sugar 4.2 g

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



Indian Spiced Chickpea and Fire Roasted Tomato Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 first course servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

Steps:

  • Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN



Indian Spiced Tomato Soup with Cheesy Naan image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons unsalted butter
1 onion, chopped
1/2 cup fresh cilantro leaves, plus 1 tablespoon chopped stems
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 1/2 pounds plum tomatoes (about 20), cored and roughly chopped
Kosher salt and freshly ground pepper
3/4 teaspoon garam masala
1 8-ounce package naan bread
1 8-ounce package shredded whole-milk mozzarella cheese

Steps:

  • Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes.
  • Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
  • Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
  • Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.

Nutrition Facts : Calories 550, Fat 31 grams, SaturatedFat 17 grams, Cholesterol 82 milligrams, Sodium 1125 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 23 grams, Sugar 14 grams

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP image

Categories     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

Steps:

  • Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



Indian Spiced Chickpea and Fire Roasted Tomato Soup image

Rachael Ray 30 Minute Meal that is absolutely delicious and quick. This quickly becomes vegan if you use non-dairy yogurt and vegetable stock (chicken stock works as well). Serve with warm pita or naan bread.

Provided by EmilyStrikesAgain

Categories     Onions

Time 22m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
2 garlic cloves, chopped
2 (15 ounce) cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons cumin
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
salt and pepper
2 cups vegetable stock
1 (28 ounce) can fire-roasted tomatoes
1 cup plain yogurt, to serve

Steps:

  • Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
  • Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.

Nutrition Facts : Calories 916.8, Fat 37, SaturatedFat 6.9, Cholesterol 15.9, Sodium 1901.8, Carbohydrate 123.6, Fiber 23.8, Sugar 16.7, Protein 29.4

INDIAN-SPICED BEAN AND TOMATO SOUP



Indian-Spiced Bean and Tomato Soup image

This is a soup that I am going to make for my family.

Provided by Ashley Allgor

Categories     Bean Soups

Time 50m

Number Of Ingredients 13

1 Tbsp safflower oil
1 1/2 c finely chopped onion
1 Tbsp plus 2 tsp. minced garlic (from 4 cloves)
2 Tbsp finely grated peeled fresh ginger (from a 2-in. piece)
1 or 2 green thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
1 can(s) (15 oz) peeled plum tomatoes, coarsely chopped,with juice
4 c cooked beans, plus 2 cups cooking liquid
pinch of coarse salt
yogurt, cilantro sprigs, and pita chips, for serving

Steps:

  • 1. Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
  • 2. Stir tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
  • 3. Coarsely mash a third of the beans in a pot using a potato masher or an immersion blender; stir to blend into soup.
  • 4. Top with yogurt,cilantro sprigs, and sliced chiles, and serve with pita chips.

INDIAN SPICED BEAN AND TOMATO SOUP



INDIAN SPICED BEAN AND TOMATO SOUP image

Categories     Bean     Tomato

Yield 4 - 6 servings

Number Of Ingredients 13

1 T safflower oil
1.5 c. finely chopped onion
1 T plus 2 t minced garlic (4 cloves)
2 T finely grated peeled fresh ginger (from 2 inch piece)
1 or 2 green Thai chiles, jalapeno chiles or other fresh chiles finely chopped
1 t ground cumin
1 t ground coriander
.25 t ground cinnamon
.25 t ground turmeric
1 can (15 ounces) peeled plum tomatoes coarsely chopped with juice
4 cups cooked beans, plus 2 cups cooking liquid
salt to taste
Yogurt, cilantro sprigs and pita chips for serving

Steps:

  • 1. Heat oil in 3-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook stirring occasionally, until fragrant, about 2 minutes. 2. Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes. 3. Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup. 4. Top with yogurt, cilantro sprigs and sliced chiles, and serve with pita chips.

CHILLED INDIAN-SPICED TOMATO SOUP WITH CRABMEAT



Chilled Indian-Spiced Tomato Soup with Crabmeat image

Provided by Floyd Cardoz

Categories     Soup/Stew     Garlic     Ginger     Onion     Tomato     Sauté     Crab     Celery     Fennel     Bell Pepper     Carrot     Chill     Seed     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 21

Spice mix
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
Soup
6 tablespoons extra-virgin olive oil
2 cups chopped celery
1 1/2 cups chopped onion
1 cup chopped carrots
1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)
6 garlic cloves, chopped
1 pound red bell peppers, chopped
1 3/4 cups chopped fresh fennel bulb
3 pounds plum tomatoes, diced (about 8 cups)
5 1/4 cups vegetable broth
2 teaspoons (about) hot pepper sauce
1 pound fresh crabmeat, picked over
Thinly sliced radishes
Chopped fresh chives

Steps:

  • For spice mix:
  • Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
  • For soup:
  • Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
  • Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.

INDIAN-SPICED TOMATO SOUP



Indian-Spiced Tomato Soup image

Summer soups using garden bounty are just the best - especially when they are full of interesting flavors but not heavy with fats & starches that leave one feeling hot & heavy after consuming. This recipe strikes me as a delightful alternative to gazpacho & I plan to use robust & assertive DelMars & Chesapeakes & Old Brooks to make it. Zing, pop, wow - for a light but satisfying summer lunch or supper. From Sunset magazine. Allow at least an hour (up to a day) for the soup to chill & the flavors to marry.

Provided by Busters friend

Categories     Clear Soup

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 garlic cloves, peeled
1 serrano chili, fresh green, rinsed, stemmed, and seeded
1 onion, peeled and coarsely chopped (preferably sweet, WallaWalla, Vidalia)
1 English cucumber, rinsed and diced (1/8 in.)
2 teaspoons salt
1 lb tomatoes, firm-ripe
1 tablespoon tamarind paste
1 cup cilantro, chopped fresh
1/2 cup mint leaf, chopped fresh
2 tablespoons ginger, grated fresh
1 teaspoon cumin, ground
1 cup nonfat plain yogurt
1 teaspoon salad oil
2 teaspoons cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon black mustard seeds (brown OK)
1 teaspoon nigella seeds (optional)

Steps:

  • In 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. In a food processor, whirl garlic and chili until minced. Add onion and pulse until minced. Scrape into a large bowl and stir in cucumber and salt.
  • Cut an X in the bottom of each tomato and immerse in boiling water until peel begins curling back, about 30 seconds. Rinse under cold running water until cool. Set a strainer over bowl with onion mixture. Working over strainer, pull peels off tomatoes and cut out and discard cores. Gently squeeze juice and seeds out of tomatoes. Press seeds to extract juice; discard seeds. On a cutting board with a juice well, mince tomatoes; pour any juice that collects into strainer. Add minced tomatoes to bowl with onion mixture.
  • In a small bowl, mix tamarind concentrate with 1/4 cup warm water. Stir into tomato mixture, along with cilantro, mint, and ginger. In a 6- to 8-inch nonstick frying pan over medium heat, stir ground cumin until fragrant, 2 minutes; add to soup. Cover and chill until cold, at least 1 hour, or up to 1 day.
  • Ladle soup into bowls; top each serving with about 1/4 cup yogurt. In a 1- to 2-quart nonstick pan that has a tight-fitting lid, combine oil, cumin seeds, mustard seeds, and nigella seeds. Set over high heat and stir until spices begin to pop, 30 seconds to 1 minute. Cover and shake vigorously until popping begins to subside, 1 to 2 minutes. Spoon hot seeds equally over soup.

Nutrition Facts : Calories 120.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.2, Sodium 1225.3, Carbohydrate 20.2, Fiber 3.4, Sugar 11.6, Protein 6.6

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