Herbed Bombay Tomato Soup

Warm, comforting, and bursting with bold, aromatic flavors, Herbed Bombay Tomato Soup is a delightful fusion of classic tomato soup with Indian-inspired spices and fresh herbs. This recipe features ripe tomatoes simmered with a medley of warming spices like cumin, coriander, and turmeric, creating a rich and vibrant base. Enhanced with creamy swirls of heavy cream, fresh cilantro, and fragrant basil, every spoonful is a balance of tangy, spicy, and herbaceous notes. Perfect for cozy evenings, this velvety soup is both satisfying and easy to make, with a prep time of just 15 minutes. Serve it hot with crusty bread or crackers for a soul-soothing meal that’s both comforting and gourmet. Ideal for fans of Indian flavors and tomato soup lovers alike, this recipe is a must-try for a unique culinary experience.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium ripe tomatoes
• 1 medium onion
• 3 pieces garlic cloves
• 1 inch piece ginger
• 2 tablespoons vegetable oil
• 0.5 teaspoons red chili powder
• 0.25 teaspoons turmeric powder
• 1 teaspoons coriander powder
• 0.5 teaspoons ground cumin
• 1 piece bay leaf
• 1 teaspoons salt
• 0.5 teaspoons sugar
• 3 cups water
• 2 tablespoons fresh cilantro
• 4 leaves fresh basil leaves
• 2 tablespoons heavy cream
• 0.25 teaspoons black pepper

Directions

Step 1

Wash the tomatoes and make a small 'X' incision on the bottom of each tomato. Boil the tomatoes in water for 2-3 minutes until the skin starts peeling away. Remove from heat, cool, peel the skin off, and roughly chop the tomatoes.

Step 2

Peel and finely chop the onion, garlic cloves, and ginger.

Step 3

Heat vegetable oil in a large pot over medium heat. Add the bay leaf, chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onions are soft and translucent.

Step 4

Add the turmeric powder, red chili powder, coriander powder, and ground cumin to the pot. Stir for 1 minute to toast the spices.

Step 5

Add the chopped tomatoes to the pot along with 1 teaspoon of salt and 0.5 teaspoons of sugar. Stir well and cook for 5-6 minutes until the tomatoes soften and release their juices.

Step 6

Pour in 3 cups of water and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally.

Step 7

Remove the bay leaf and let the soup cool slightly. Transfer the mixture to a blender or use an immersion blender to puree until smooth.

Step 8

Strain the soup through a fine-mesh sieve back into the pot for a velvety texture. Reheat gently over low heat.

Step 9

Stir in heavy cream, freshly chopped cilantro, and torn basil leaves. Season with black pepper and adjust salt, if needed.

Step 10

Serve hot, garnished with an additional swirl of cream and a sprig of fresh basil or cilantro. Enjoy with crusty bread or crackers.

Nutrition Facts

Serving size	1710.6 grams (1710.6g)

Amount per serving	% Daily Value*
Calories	576

Total Fat 38.90g	50%
Saturated Fat 9.90g	50%
Polyunsaturated Fat 16.80g
Cholesterol 30mg	10%
Sodium 2446mg	106%
Total Carbohydrate 54.80g	20%
Dietary Fiber 13.50g	48%
Total Sugars 28.70g
Protein 10.50g	21%

Vitamin D 0IU	0%
Calcium 209mg	16%
Iron 5mg	29%
Potassium 2226mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 6.9%

Carbs: 35.9%