Indian Tomato Soup (Instant Pot)

This is the classic Indian tomato soup recipe that tastes just like your favorite Indian restaurant. A perfect comforting soup for wintery days when served with some croutons, garlic bread, grilled cheese or chilli cheese toast. 

This tomato soup is made from scratch in under 30 minutes using instant pot. 

❤️ You’ll Love This Indian Tomato Soup Recipe

Taste: It has the right balance of sweet and sour taste, jam-packed with flavor and lightly spiced.

Texture: This Indian tomato soup is silky, smooth, velvety rich and creamy.

BEST recipe: Trust me, this is the only tomato soup recipe you’ll need in your life. It is simple, easy to make with fresh ingredients.

Quick to make: It takes 30 minutes only (from prep to finish). It is made in a pressure cooker (stovetop or Instant pot).

🧾 Ingredient Notes

Here is the pic of the ingredients required to make super delicious, creamy, Indian tomato soup. The detailed amount is mentioned in the recipe card below.

• Tomatoes: Highly recommend using fresh, ripe roma tomatoes. You can try with other types of tomatoes but make sure that they’ll have the sweetest flavor (not sour) to get the best tasting soup. 
• Beetroot: a small piece of beetroot is added to add some sweetness and bright color.
• Onion, Ginger, Garlic: These are added as a flavor base for the soup.
• Kashmiri red chili powder: This type is less spicy compared to regular chili powder. Plus, it adds a nice color to the soup. In the absence of it, you can use cayenne pepper.
• Ketchup: It adds deeper, concentrated tomato flavor to the soup.
• Vegetable stock: Instead of buying veggie stock packs, I prefer to use ‘Better than bouillon vegetable base’. I always keep a jar of it in the refrigerator. You just have to mix it up in hot water and your vegetable stock is ready.
• Heavy cream: It adds richness and creaminess to this Indian style tomato soup. It also cuts down the acidity of the tomatoes by adding sweet flavor.

👩‍🍳 How To Make Indian Tomato Soup In Instant Pot? 

1) Turn on the Instant pot with saute mode. Add butter and let it get melted. 

2) Add bay leaf, onion, ginger and garlic. 

3) Saute for 2-3 minutes or until onions start to soften and get a slight color change.

4) Add chopped tomatoes, beetroot, salt, pepper, kashmiri chili powder and vegetable stock.

5) Stir everything. Cover the instant pot with a lid. Keep the valve to sealing and pressure cook (manual) for 4 minutes.

6) Let the pressure go down naturally. Once the pin drops, open the lid. (if in the rush then QPR-quick pressure release after 10 minutes).

7) Make a smooth puree using an immersion blender. 

8) Oops, forgot to remove the bay leaf. Remove it before blending. 

9) Add ketchup.

10) Also, add heavy cream. 

11) Stir everything until well combined. If needed you can bring it to a boil before serving for piping hot Indian tomato soup.

🍽 Serving Ideas

• Light meal: It can be paired with toasted crusty bread or lots of croutons. Keep in mind that this soup is light on the stomach. If you are starving then this is not a good choice.
• Filling meal: To make it filling to your tummy, serve this soup with a grilled cheese sandwich or chili cheese toast or garlic cheese bread.
• Starter or Appetizer: It can be served in a smaller portion with a couple of croutons as a starter soup. 

💭 Tips To Make Best Indian Tomato Soup

• Always use perfectly ripe, red tomatoes. Unripe tomatoes will make the soup sour and lack the natural sweetness from tomatoes. 
• Type of tomatoes: the best choice is roma or plum tomatoes. Or use your choice of other verity but make sure to choose the one which is sweet in flavor and not tart or sour.
• The addition of beetroot is optional. 
• Strain the blended soup or not? I have used a powerful immersion blender that makes a smooth puree so I have not strained. You can use a regular, high powder blender to blend the soup. If your blender is not making smooth puree then you can pass it through the strainer and discard the fibrous pulp.

🥣 Storage Instructions

• It stays good for 3-4 days in the refrigerator in an airtight container. 
• Freezing this soup is not recommended because of the heavy cream in it. Heavy cream may curdle after defrosting.
• If planning to make a bigger batch and freeze the rest then do not add heavy cream. Add that after defrosting while reheating the soup.

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