When you crave the warmth of Indian spices in a comforting soup, this Tomato Curry Soup hits all the right notes. Aromatic curry powder and garam masala transform simple tomato soup into something exotic and deeply satisfying. Creamy coconut milk adds richness while keeping it dairy-free, making this soup as nourishing as it is delicious.
Why This Recipe Works
The magic lies in properly toasting the spices. Blooming curry powder, garam masala, and turmeric in hot oil releases their essential oils, intensifying their flavor and aroma. The combination of two spice blends creates layers of complexity—curry powder for the warm base notes, garam masala for the aromatic finish.
Understanding the Spices
Curry powder typically includes turmeric, coriander, cumin, fenugreek, and chili. Garam masala is warmer and sweeter, with cinnamon, cardamom, cloves, and nutmeg. Together they create the authentic taste of Indian cuisine. Using both may seem redundant, but each contributes different flavor notes that make the soup more complex.
Step-by-Step Guide
Start by sautéing onion until soft, then add garlic and fresh ginger—this aromatic trio forms the flavor foundation of countless Indian dishes. When you add the spices, the heat activates their volatile oils, filling your kitchen with incredible aromas.
After simmering with tomatoes and broth, blend until silky smooth. The coconut milk goes in last, stirred gently to create swirls of creamy richness. Don't boil after adding coconut milk to prevent separation.
Serving Suggestions
This soup begs for warm naan bread. The soft, pillowy bread is perfect for scooping up every last drop. Alternatively, serve over basmati rice for a more substantial meal. Fresh cilantro is essential—its bright flavor balances the warm spices beautifully.
Variations to Try
- Tikka masala style: Add a splash of cream and 1 teaspoon smoked paprika
- Protein boost: Add chickpeas or lentils for a heartier soup
- Thai-inspired: Use Thai red curry paste instead of curry powder
- Spicy version: Add fresh green chilies or extra cayenne
Tomato Curry Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute.
- Toast spices. Add curry powder, garam masala, and turmeric. Toast for 1-2 minutes, stirring constantly until very fragrant.
- Simmer soup. Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend and finish. Use an immersion blender to puree until smooth. Stir in coconut milk and heat through without boiling.
- Serve. Season with salt. Ladle into bowls and garnish with fresh cilantro. Serve with warm naan.
Recipe Notes
- Toast the spices properly—this step is essential for deep flavor
- Use full-fat coconut milk for the creamiest result
- Don't boil after adding coconut milk to prevent separation
Frequently Asked Questions
What is the difference between curry powder and garam masala?
Curry powder is a blend typically containing turmeric, coriander, cumin, and other spices. Garam masala is a warmer, more aromatic blend with cinnamon, cardamom, and cloves. Using both creates layers of flavor.
Can I use light coconut milk?
Full-fat coconut milk gives the richest, creamiest result. Light coconut milk works but the soup will be thinner. You can also use half a can of full-fat for a lighter but still creamy soup.
How spicy is this soup?
Standard curry powder is mild to medium. For more heat, add 1/4 teaspoon cayenne pepper or use a spicy curry powder blend. For kids, use a mild curry powder and reduce the amount.
What can I serve with tomato curry soup?
Warm naan bread is traditional and perfect for dipping. Basmati rice, roti, or papadums also work well. For a complete meal, serve alongside samosas or pakoras.
Can I make this soup ahead?
Yes! The flavors actually improve overnight as the spices meld. Store refrigerated for up to 4 days. The coconut milk may separate slightly—just stir well when reheating.