Indian Spiced Tomato Soup
A quick and easy tomato soup with warm Indian spices that is gluten-free and vegan.
Soup pot or dutch oven
Baking tray
Blender
Soup
- 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
Croutons
- 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.
Croutons
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.