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Tomato Soup served in bowl with soup on right and few curry leaves scattered behind it.
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5 from 1 vote

Tomato Soup Indian Style

A sweet and sour tomato soup that is served best with fried croutons.
Course Soup
Cuisine Indian, World
Keyword Tomato Soup Indian Style
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 155kcal



  • 1 tablespoon oil
  • 3 fat cloves of garlic
  • ½ teaspoon cumin seeds
  • 3 twigs of curry leaves substitute with cilantro or parsley

Tomato Puree

  • 4 tomatoes cut in chunks
  • 1 onion cut in chunks
  • 4 cup chicken stock or vegetable stock, I used homemade
  • 1 chicken bullion cube use vegetable bullion for non-veg. (Skip if using store brought chicken or vegetable stock)
  • ¾ teaspoon fresh pepper
  • ½ teaspoon salt
  • ½ tablespoon sugar
  • 2 tablespoon vinegar


  • ½ cup ketchup I used my homemade ketchup
  • 3 tablespoon cream
  • 1 can corn frozen or boiled will work too.



  • Heat oil in a pot and add garlic. Fry garlic until lightly golden. Then add curry leaves and cumin. Fry for few more seconds.

Make Puree

  • Now, add all ingredients of tomato puree. Cover and cook for 20 minutes on medium heat until vegetables are soft.
  • Remove from heat and add two cups of cold water, ½ cup ketchup, and 3 tablespoon cream. Blend it until smooth.
  • Strain the puree through a coarse strainer. Return soup to the pot.


  • Now add corns (with water from corn can) to this puree. Simmer soup on the lowest flames for 10 -15 minutes in the covered pot. Do a taste test, adjust salt if needed. Serve hot with croutons.


  • Add some cornflour slurry to thicken the soup.
  • Carb options: Add a handful of noodles or pasta with corn to thicken the soup.
  • Veggie option: I find corn to be the best match in thin tomato soup. But if you like veggies in your soup, you can add carrot matchsticks, cabbage, and capsicum.
  • Protein options: You can add prawns or velveted chicken directly to the soup.


Serving: 1cup | Calories: 155kcal