Authentic Tomato Soup Recipe – Kashmiri Chili & Garlic Flavor

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Soup Recipe – Kashmiri Chili & Garlic Flavor

Hey everyone! There’s just something so comforting about a warm bowl of tomato soup, isn’t there? Especially on a chilly evening. This isn’t just any tomato soup though – it’s packed with flavour thanks to fragrant garlic, sweet ripe tomatoes, and a touch of Kashmiri chili powder that gives it a beautiful colour and a gentle warmth. I first made this when I was craving something simple yet satisfying, and it’s been a family favourite ever since! Let’s get cooking.

Why You’ll Love This Recipe

This tomato soup is seriously easy to make – perfect for a weeknight meal. It’s bursting with fresh tomato flavour, balanced with a hint of sweetness and a lovely, subtle spice. Plus, the Kashmiri chili powder adds a gorgeous vibrant red hue that just makes it look so inviting. It’s a hug in a bowl, honestly!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tsp olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 4 large ripe tomatoes, roughly chopped (about 700g)
• ½ cup water (120ml)
• ½ tsp Kashmiri red chili powder
• 1 tsp sugar
• Salt to taste
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using the best quality makes all the difference.

• Tomatoes: Seriously, use ripe tomatoes! The sweeter they are, the less sugar you’ll need to add. Roma or plum tomatoes are fantastic, but any good quality, ripe tomato will work beautifully.
• Kashmiri Red Chili Powder: This is the star of the show! It’s known for its vibrant red colour and mild heat. It originates from the Kashmir region of India and has a slightly fruity flavour. It’s not like your typical chili powder – it adds colour and flavour without overpowering the soup. You can usually find it at Indian grocery stores or online. If you can’t find it, you can substitute with a pinch of paprika and a tiny pinch of cayenne pepper, but it won’t be quite the same.
• Garlic & Onion: Fresh is best! These form the flavour base of the soup, so don’t skimp.

Step-By-Step Instructions

Alright, let’s make some soup!

1. Start by heating the olive oil in a saucepan over medium heat. Add the minced garlic and chopped onion. Sauté them until they become soft and translucent – about 5-7 minutes. You want them fragrant, but not browned.
2. Now, add the chopped tomatoes and ½ cup of water. Season with salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the tomatoes are really soft and broken down.
3. Once the tomatoes are nice and soft, let the mixture cool down a bit. Then, carefully blend it until smooth using an immersion blender or a regular blender. Be careful when blending hot liquids!
4. For the smoothest soup, strain the blended mixture through a fine-mesh sieve. This removes any seeds and skins, leaving you with a silky texture. Don’t skip this step if you like a really refined soup!
5. Return the strained tomato puree to the saucepan. Add the Kashmiri red chili powder, black pepper, and sugar. Give it a good stir.
6. Simmer the soup for another 5-10 minutes, adjusting the seasoning to your liking. If the soup is too thick, add a little more water until you reach your desired consistency. The sugar helps balance the acidity of the tomatoes, so don’t be afraid to add a little more if needed.

Expert Tips

• Don’t rush the sautéing: Taking the time to properly sauté the garlic and onions builds a lovely flavour base.
• Taste as you go: Seasoning is key! Adjust the salt, pepper, and sugar to your preference.
• Immersion blender is your friend: It makes cleanup so much easier!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your sugar source if you’re very strict.
• Spice Level Adjustment: If you like a bit more heat, add a pinch of cayenne pepper or a finely chopped green chili along with the Kashmiri chili powder. For a milder soup, reduce the amount of Kashmiri chili powder.
• Festival Adaptation: This soup is wonderful with a side of garlic bread during winter festivals like Lohri or Makar Sankranti. It’s a comforting and warming meal.
• Creamy Tomato Soup Variation: Stir in ¼ cup of coconut milk or heavy cream at the end for a richer, creamier soup. My friend, Priya, swears by adding a swirl of cashew cream!

Serving Suggestions

This soup is amazing on its own, but here are a few ideas to make it a complete meal:

• Serve with crusty bread or croutons for dipping.
• A side of garlic bread is always a good idea.
• Garnish with a sprinkle of fresh herbs like basil or coriander.
• A dollop of plain yogurt or sour cream adds a lovely tang.

Storage Instructions

Leftovers? Yes, please!

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes beautifully! Store it in freezer-safe containers for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this soup suitable for freezing? Absolutely! It’s a great make-ahead option.
• What type of tomatoes work best for this recipe? Roma or plum tomatoes are ideal, but any ripe, flavorful tomatoes will work.
• Can I make this soup ahead of time? Yes, you can! It actually tastes even better the next day as the flavours meld together.
• How can I adjust the thickness of the soup? Add more water to thin it out, or simmer it for longer to thicken it.
• What is Kashmiri chili powder and where can I find it? It’s a mild chili powder from Kashmir, India, known for its colour and flavour. Look for it at Indian grocery stores or online retailers.

Enjoy your homemade tomato soup! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!