Last Updated on 2 months by Neha Deshmukh

Spiced Tomato Soup Recipe – Cinnamon, Garlic & Jaggery Blend

Introduction

There’s just something about a warm bowl of soup on a chilly day, isn’t there? This Spiced Tomato Soup is a hug in a bowl – a little bit sweet, a little bit tangy, and packed with warming spices. I first made this when I was craving something comforting but didn’t want anything too heavy. It quickly became a family favourite, and I’m so excited to share it with you! It’s surprisingly easy to make, and the blend of cinnamon, clove, and a touch of jaggery really elevates the humble tomato to something special.

Why You’ll Love This Recipe

This isn’t your average tomato soup. It’s a flavour explosion! Here’s what makes it so good:

• Unique Spice Blend: Cinnamon and clove add a beautiful warmth and aroma.
• Subtle Sweetness: Jaggery balances the acidity of the tomatoes perfectly.
• Easy to Make: Ready in under 30 minutes – perfect for a weeknight meal.
• Comforting & Healthy: A nourishing and delicious way to warm up.

Ingredients

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

• 4 tomatoes
• 1 onion
• 2-3 garlic cloves
• 1 clove
• ½ inch cinnamon stick
• ¼ teaspoon black pepper powder
• 1 pinch nutmeg powder
• 1 tablespoon fresh coriander leaves
• 1 teaspoon grated jaggery
• Salt to taste
• 1 tablespoon butter
• 1 tablespoon olive oil

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your soup is chef’s kiss worthy:

Tomatoes: Choosing the Right Variety

Ripe, juicy tomatoes are key! Roma or plum tomatoes work wonderfully because they have a good balance of sweetness and acidity. You can also use vine-ripened tomatoes for extra flavour. About 600-700 grams of tomatoes will do nicely.

Onion & Garlic: Freshness Matters

Freshly chopped onion and garlic are a must. They provide a base flavour that you just can’t get from powders. Red or yellow onions both work well – it’s really down to personal preference.

Cinnamon & Clove: The Aromatic Heart

Use good quality cinnamon and cloves. They’re the stars of the spice show! A little goes a long way, so don’t overdo it.

Jaggery: A Traditional Sweetener & Its Benefits

Jaggery is unrefined sugar, and it adds a lovely caramel-like flavour. It’s also considered healthier than refined sugar. If you can’t find jaggery, you can substitute it with brown sugar (see FAQs). About 15-20 grams of jaggery is perfect.

Nutmeg: A Subtle Warmth

Just a pinch of nutmeg adds a lovely warmth and depth of flavour. Don’t skip it!

Olive Oil & Butter: The Flavor Base

I like to use a combination of olive oil and butter for a richer flavour. You can use all olive oil if you prefer, or all butter for an even more decadent soup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil and butter in a nice, heavy-bottomed pan over medium heat.
2. Add the cinnamon stick, clove, sliced onions, and crushed garlic. Sauté for about 3 minutes, until the onions are softened and fragrant. This is where the magic starts!
3. Let the mixture cool slightly, then carefully blend it into a smooth paste. A small blender or immersion blender works great.
4. Add the blended paste back to the pan. Add the roasted crushed tomatoes and sauté for another minute.
5. Pour in 3 cups (720ml) of water. Add the coriander leaves, nutmeg powder, black pepper, and jaggery. Season with salt to taste.
6. Bring the soup to a simmer, then reduce the heat to low-medium. Let it simmer for 25-30 minutes, stirring occasionally, until it’s slightly thickened.
7. If you like a super smooth soup, use an immersion blender to blend it until velvety. If you prefer a bit of texture, leave it as is! Simmer for another 2 minutes after blending.

Expert Tips

• Roasting the Tomatoes: Roasting the tomatoes before adding them to the soup intensifies their flavour.
• Don’t Rush the Sauté: Taking the time to properly sauté the onions and garlic is crucial for building a flavourful base.
• Taste as You Go: Adjust the seasoning (salt, pepper, jaggery) to your liking.

Variations

This soup is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan, and she makes this with all olive oil instead of butter. It’s just as delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so no changes needed!
• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped green chilli for a spicier kick.
• Winter/Monsoon Festival Adaptation: My grandmother used to add a dollop of cream and a sprinkle of garam masala during the monsoon season for extra warmth and flavour.

Serving Suggestions

Serve hot with:

• Croutons for a satisfying crunch.
• A drizzle of fresh cream for extra richness.
• A sprinkle of fresh coriander leaves for a pop of colour and flavour.
• A side of crusty bread for dipping.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw it overnight in the refrigerator before reheating.

FAQs

What type of tomatoes work best for this soup?

Roma or plum tomatoes are ideal, but vine-ripened tomatoes also work beautifully.

Can I make this soup ahead of time?

Yes! You can make it a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

What can I substitute for jaggery?

Brown sugar is a good substitute for jaggery. You can also use maple syrup, but it will slightly alter the flavour.

How can I adjust the thickness of the soup?

If the soup is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Is it possible to make this soup without blending it?

Yes, absolutely! You can leave it chunky if you prefer.

Can I add other vegetables to this soup?

Definitely! Carrots, bell peppers, or even a little bit of spinach would be delicious additions.