Tomato Cashew Soup Recipe – Indian Style with Tej Patta

Last Updated on 2 months by Neha Deshmukh

Tomato Cashew Soup Recipe – Indian Style with Tej Patta

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful soups. And this Tomato Cashew Soup, with a lovely Indian twist, is exactly that. I first made this when I was craving something warm and cozy on a rainy day, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the subtle flavors are just divine. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average tomato soup. The addition of cashews gives it a beautiful creaminess without needing any dairy, and the tej patta (Indian bay leaf) adds a unique aromatic depth you won’t find anywhere else. It’s a hug in a bowl, honestly! Plus, it comes together in under 30 minutes – perfect for a weeknight meal or a cozy weekend lunch.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 2 tablespoons olive oil (approximately 30ml)
• 1 medium sized tej patta (Indian bay leaf)
• 4 medium sized garlic cloves, minced
• 1 medium sized onion, chopped
• 2 tablespoons whole wheat flour (about 15g)
• 5 medium sized tomatoes, chopped (around 500g)
• 2 cups water (480ml)
• 10 large cashews
• 0.5 teaspoon crushed black pepper (about 2.5ml)
• Salt, as required
• 2-3 basil leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Tej Patta (Indian Bay Leaf) – A Unique Aromatic

Tej patta is a key ingredient here. It’s not the same as regular bay leaves – it has a warmer, more cinnamon-like aroma. If you can find it at your local Indian grocery store, definitely grab it!

Cashews – The Creamy Secret

Cashews are what give this soup its lovely, velvety texture. They blend beautifully and add a subtle sweetness.

Whole Wheat Flour – For Subtle Texture

Don’t worry, you won’t taste the flour! It just helps to thicken the soup slightly and gives it a more satisfying body.

Tomatoes – Choosing the Right Variety

Ripe, juicy tomatoes are best. Roma or plum tomatoes work particularly well because they have fewer seeds and a richer flavor.

Olive Oil – Quality Matters

A good quality olive oil will add a lovely flavor to the base of the soup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your tomatoes, onion, and garlic. Having everything prepped makes the cooking process so much smoother. Set them aside.
2. Heat the olive oil in a nice, heavy-bottomed pan over medium heat. Add the tej patta and let it sizzle for just 2-3 seconds – this releases its amazing aroma.
3. Add the minced garlic and sauté until it becomes fragrant, about 30 seconds. Be careful not to burn it!
4. Now, toss in the chopped onion and cook until it turns translucent, around 5 minutes.
5. Sprinkle in the whole wheat flour and sauté for 1-2 minutes. This gets rid of that raw flour taste and helps it blend seamlessly into the soup.
6. Add the chopped tomatoes, water, cashews, black pepper, and salt. Give everything a good stir to combine.
7. Cover the pan and let it simmer for about 15 minutes, or until the tomatoes are nice and soft.
8. Remove the tej patta. It’s done its job! Now, carefully blend the soup until it’s perfectly smooth. An immersion blender works great for this, or you can use a regular blender (just be careful when blending hot liquids!).
9. Reheat the blended soup gently. Stir in the chopped basil leaves just before serving.
10. Garnish with a little extra basil or a sprinkle of black pepper. Serve hot with some crusty bread for dipping!

Expert Tips

• Don’t skip the sautéing steps! Building those layers of flavor is what makes this soup so special.
• If your soup is too thick, simply add a little more water until it reaches your desired consistency.
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already naturally vegetarian! To make it fully vegan, just ensure your bread accompaniment is vegan-friendly.

Gluten-Free Adaptation

Simply substitute the whole wheat flour with a gluten-free flour blend. Cornstarch or tapioca starch also work well.

Spice Level Adjustment

Add a pinch of red chili flakes or a finely chopped green chili for a little heat. My friend, Priya, loves adding a dash of Kashmiri chili powder for a beautiful color and mild spice.

Festival Adaptation (e.g., a light starter for Diwali)

This soup makes a lovely light starter for a festive meal like Diwali. You could even add a swirl of coconut milk for extra richness.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas for serving:

• With a side of warm, crusty bread for dipping.
• As a starter to a larger Indian meal.
• Paired with a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

Let’s answer some common questions:

What is Tej Patta and can I substitute it?

Tej patta is Indian bay leaf. If you absolutely can’t find it, you can use a regular bay leaf, but the flavor won’t be quite the same.

Can I use roasted cashews for a more intense flavor?

Absolutely! Roasting the cashews beforehand will give them a deeper, nuttier flavor.

Is it possible to make this soup without wheat flour?

Yes! You can omit the flour altogether, or use a gluten-free alternative as mentioned above. The soup will be slightly thinner, but still delicious.

How can I adjust the thickness of the soup?

Add more flour (or gluten-free alternative) for a thicker soup, or more water for a thinner soup.

Can this soup be made ahead of time?

Yes, you can make this soup a day or two in advance. The flavors actually develop even more over time! Just reheat gently before serving.

Enjoy! I hope you love this Tomato Cashew Soup as much as my family does. Let me know in the comments how it turns out for you!