This is a comforting and flavorful Indian-style tomato soup that brings the nostalgic taste of your favorite restaurant right to your kitchen. Rich, smooth, and bursting with warming spices, this classic soup is perfect for chilly evenings or cozy winter dinners. Whether you’re feeling under the weather or simply craving something warm and familiar, this soup delivers just the right amount of tang, spice, and creaminess.
It pairs beautifully with crunchy croutons, a slice of garlic bread, a gooey grilled cheese sandwich, or spicy chili cheese toast for a wholesome and satisfying meal. The best part? This tomato soup is made entirely from scratch using fresh tomatoes, aromatic spices, and pantry-friendly ingredients — no artificial flavors or canned soup mixes here!
Ready in under 30 minutes, this Instant Pot tomato soup is perfect for busy weeknights or festive dinner starters. Creamy, vibrant, and lightly spiced, this soup is sure to become a favorite in your household.
This tomato soup blends classic Indian comfort with modern ease, perfect for both newcomers and longtime fans of Indian cuisine.
You’ll Love This Indian Tomato Soup Recipe:
- Incredible Flavor Profile: This soup hits the perfect balance between sweetness and tanginess, with a gentle kick of spice that enhances the natural taste of fresh tomatoes. Each spoonful is packed with bold, comforting flavors that are distinctly Indian, yet universally loved.
- Luxuriously Smooth Texture: Expect a silky, velvety consistency that glides across your palate. Blending the soup and straining it gives it that rich, restaurant-style smoothness. A touch of cream or butter elevates the texture, making it feel indulgent and satisfying without being too heavy.
- A Must-Have Recipe: If you’re looking for the ultimate homemade tomato soup, this is the one. It’s made with simple, wholesome ingredients, no preservatives or artificial thickeners. Whether you’re a beginner cook or a seasoned home chef, you’ll appreciate how easy yet impressive this recipe is.
- Fast and Fuss-Free: Time-crunched? No problem. You can have this flavorful soup ready to serve in just 30 minutes from start to finish. Let me know if you want more variations! Whether you use a stovetop pressure cooker or an Instant Pot, the process is streamlined and efficient, without sacrificing flavor or depth.
Ingredient Notes:
- Tomatoes: For the best flavor, opt for fresh, ripe Roma tomatoes. They have a naturally sweet and less acidic taste, which is essential for a well-balanced soup. You can use other tomato varieties too, but make sure they’re not overly sour. The riper and juicier the tomatoes, the richer and sweeter your soup will taste.
- Beetroot: Just a small piece of beetroot is added — not for its flavor, but for the lovely depth of color and a hint of natural sweetness it brings. It gives the soup a vibrant red hue without affecting the traditional taste.
- Onion, ginger, and garlic: create the foundational flavor for the soup, adding depth, warmth, and a rich aromatic base. Onion adds a mild sweetness, ginger gives a subtle warmth, and garlic provides depth and an earthy richness that enhances the overall profile of the dish.
- Kashmiri Red Chili Powder: This spice is milder in heat compared to regular red chili powder, but it adds a beautiful deep red color and a gentle warmth. If you don’t have Kashmiri chili, a pinch of cayenne pepper can be used instead — just go easy if you prefer less heat.
- Ketchup: A small amount of tomato ketchup intensifies the tomato flavor with its concentrated sweetness and tang. It’s a simple addition that makes a big difference in flavor depth.
- Vegetable Stock: Instead of boxed stock, I love using ‘Better Than Bouillon’ vegetable base — just dissolve a spoonful in hot water for a quick, flavorful broth. It’s convenient and packed with savory depth.
- Heavy Cream: To finish, a splash of cream adds smoothness, richness, and helps mellow the acidity of the tomatoes, creating a beautifully balanced soup.
How To Make Indian Tomato Soup In Instant Pot?
1) Start by heating the Instant Pot:
Switch on the Instant Pot and select the sauté function to begin cooking. Add butter and let it melt completely. The butter adds richness and forms the base of the flavor.
2) Add aromatics:
Drop in a bay leaf, followed by finely chopped onion, ginger, and garlic. These ingredients instantly build a rich, aromatic base that adds depth and complexity to the soup.
3) Sauté until softened:
Sauté the mixture for 2 to 3 minutes, stirring now and then, until the onions soften, become translucent, and start to develop a light golden color. This step enhances the soup’s depth.
4) Add the main ingredients:
Now, add the chopped tomatoes, a small piece of beetroot, salt, black pepper, Kashmiri red chili powder, and vegetable stock (or bouillon mixed in hot water). Beetroot lends a deep, vibrant hue and a hint of natural sweetness that complements and elevates the soup’s flavor profile.
5) Combine well:
Mix everything well to ensure the ingredients are fully combined and the spices are evenly distributed for balanced flavor in every spoonful.
6) Pressure cook:
Close the Instant Pot lid, set the valve to Sealing, and cook on Manual or Pressure Cook mode for 4 minutes.
7) Release pressure safely:
For optimal results, let the pressure release on its own without interruption. If you’re short on time, use Quick Pressure Release (QPR) after 10 minutes.
8) Don’t forget the bay leaf!
Be sure to take out the bay leaf before blending, as it’s not meant to be pureed into the soup.
9) Blend until smooth:
Use an immersion blender to puree the soup right in the pot until it turns silky smooth and has a rich, velvety texture.
10) Add tomato ketchup:
Add a small amount of ketchup to intensify the tomato richness and introduce a gentle touch of sweetness.
11) Finish with cream:
Pour in heavy cream and stir well. It adds a rich, creamy texture to the soup while softening the sharpness of the tomatoes for a well-rounded flavor.
12) Reheat if needed:
If the soup has cooled, reactivate the sauté function and gently heat it until it begins to simmer. Serve piping hot with croutons or toasted bread of your choice.
Serving Ideas:
- Light & Comforting Meal: This Indian tomato soup is light, smooth, and easy on the stomach, making it a perfect option for a mild appetite or when you’re looking for something soothing. Enjoy it with a side of toasted crusty bread, buttered dinner rolls, or a generous helping of croutons for a little crunch. However, since it’s not too heavy, it might not be the best choice when you’re extremely hungry or need a more filling option.
- Turn It into a Satisfying Meal: To make this soup more hearty and satisfying, pair it with grilled cheese sandwiches, garlic cheese toast, or chili cheese toast. The combination of creamy soup and warm, cheesy bread makes for a comforting and indulgent meal, especially on a cold day or when you’re craving something cozy yet substantial.
- Perfect as a Starter or Appetizer: Indian tomato soup also makes an excellent starter for dinner parties or festive meals. Serve it in smaller bowls or cups with a few crunchy croutons on top and a sprinkle of herbs or cream for an elegant presentation. Its mild spices and rich flavor make it a great way to stimulate the appetite without overpowering the main course.
Tips To Make the Best Indian Tomato Soup
- Choose Fully Ripe Tomatoes: Always go for fully ripe, deep red tomatoes to get the most flavorful and naturally sweet soup. Using unripe or underripe tomatoes can result in a soup that’s overly tangy or flat in flavor. The ripeness of your tomatoes makes a huge difference in the final taste.
- Best Tomato Variety: The ideal choice for this soup is Roma or plum tomatoes because they are naturally sweet, low in moisture, and rich in flavor. If those aren’t available, you can use any other variety you prefer — just be sure they are sweet and not too sour. Avoid tomatoes that are overly acidic or watery for best results.
- Beetroot is Optional: A small piece of beetroot is added mainly for enhancing color and providing a mild natural sweetness. It’s completely optional — feel free to skip it if you want a more classic tomato-only version or don’t have beetroot on hand.
- To Strain or Not to Strain: If you’re using a powerful immersion blender, the soup should blend to a smooth, creamy consistency without the need for straining. However, if you’re using a regular blender and notice the soup still has some texture or pulp, you can pass it through a fine mesh strainer to get that restaurant-style silky finish. Discard the remaining fibrous solids for a smoother experience.
Storage Instructions:
- Refrigeration:
- Store any leftover soup in an airtight container and keep it in the refrigerator for up to 3–4 days. This helps maintain its flavor and freshness while preventing spoilage. Warm the soup slowly on the stovetop or microwave until heated through, then serve immediately.
- Not Ideal for Freezing (with cream):
- Freezing is not recommended if the soup already contains heavy cream, as the cream can separate or curdle upon thawing, affecting the texture and appearance of the soup.
- Freezer-Friendly Tip:
- If you’re planning to prepare a larger batch to freeze for later, it’s best to skip the cream during the initial cooking. Freeze the soup base without cream in airtight freezer-safe containers. Once thawed and reheated, you can stir in the heavy cream just before serving for the freshest and smoothest result.