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Indian Spiced Tomato Soup

A quick and easy tomato soup with warm Indian spices that is gluten-free and vegan.
Course Soup
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6


  • Soup pot or dutch oven
  • Baking tray
  • Blender



  • 2 10 oz cans Tomato Love Original Diced Tomatoes + Green Chilis
  • 1/4 cup olive oil or coconut oil
  • 1 28 oz can crushed tomatoes
  • 2 tsp coriander powder
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 24 oz. vegetable broth
  • 1 can full-fat coconut milk
  • 1-2 tsp salt or to taste
  • 2-3 tsp sugar if needed
  • Cilantro finely chopped for serving

Mustard Seed and Garlic Topping

  • 2 tbsp olive oil
  • 2 tsp black mustard seeds
  • 2-3 large cloves garlic thinly sliced


  • 4 cups bread cut or torn into 1 inch pieces
  • 2 tsp garam masala
  • 1-2 tbsp olive oil
  • salt


  • Heat oil in a large soup pot or Dutch oven.  Add cumin, coriander and ginger powder.
  •  Let the spices bloom for 30 seconds then add Tomato Love Original, crushed tomatoes and broth. 
  • Season with salt and simmer covered on medium-low for 25 minutes. 
  • dd coconut milk and when soup has slightly cooled, blend until creamy.  This can be done using an immersion blender or in batches using a standing blender. 
  • Adjust seasoning if necessary.  You may need to add some sugar to balance out any tartness from the tomatoes.
  • While the soup is simmering prepare the croutons and the mustard seed and garlic chip topping.


  • Preheat oven to 375 degrees F. 
  • Cut or tear a loaf of bread (French or Italian work well) into 1 inch pieces. 
  • Place on a large baking tray and toss with olive oil, garam masala, and salt. 
  • Bake for about 15 minutes flipping a couple of times while baking until bread is crunchy and golden.

Mustard Seed and Garlic Topping

  • Heat olive oil in a small pot. 
  • Add mustard seeds and cook until they start popping. Turn heat to lowest setting
  • Add sliced garlic and cook until garlic slices are golden brown around the edges.  Stirring frequently to keep the garlic from burning.
  • Remove from heat and set aside.