Jazz up your boring tomato soup with aromatic Indian spices. This Indian Tomato Soup is thickened by pureeing it with cauliflower.
I have a {very large} special place in my heart for soups. They can make any situation better. I wish I could just bottle up that smell of soup cooking. It's the most comforting smell.
Today, we're making Indian Spiced Tomato-Cauliflower Soup.
Maybe it sounds strange to you, but even if you don't like cauliflower, you will like this soup.
The Indian spices take over the cauliflower flavor plus the cauliflower is blended into the soup, so no evidence of cauliflower remains.
I love putting things on top of my soup. It's a nice contrast to the creamy soup to have some different textures added to it. It only makes a great thing even better.
This soup without the topping is a vegetarian dish. And you can top it with some chickpeas. That sounds delicious to me.
But since I am a huge seafood lover, I used shrimp.
Hate shrimp? Use anything you want, or just skip a topping altogether.
This soup is a little spicy, so you can reduce the heat by using less red pepper flakes. And the cool, creamy yogurt helps balance the soup's heat.
It's up to you how you want to enjoy this soup. But you certainly should try it because it's mighty nutritious with its anti-inflammatory spices along with cancer-fighting tomatoes & cauliflower.
I know you will enjoy this spicy bowl of deliciousness!
Indian-Spiced Tomato and Cauliflower Soup
Ingredients
For soup:
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes {or more to taste}
- 1 teaspoon ground coriander
- 1 large onion diced or 2 small onions
- 1 lb cauliflower florets can be frozen or fresh
- 28 ounces crushed tomatoes no-salt added
- 4 cups water or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For topping:
- 1 tablespoon olive oil
- 1 lb peeled shrimp
- ½ teaspoon coriander
- ¼ teaspoon garlic powder
- plain yogurt for serving
- cilantro for serving
Instructions
- In a large soup pot, heat the oil over medium-high heat.
- Add in the mustard seeds, turmeric, cumin, red pepper flakes, and coriander. Stir constantly for about 1 minute.
- Stir in the onion, and sauté for about 7 minutes.
- Add in the remaining ingredients. Stir well.
- Bring to a boil. Reduce to a simmer, and partially cover.
- Simmer for 20-25 minutes. Remove from heat, and blend together using an immersion blender or transfer to a blender and blend {be careful! It's hot}
- Meanwhile, make the topping: Heat the oil in a large skillet.
- Sprinkle the shrimp with coriander and garlic powder.
- Cook the shrimp in the skillet for about 2-3 minutes per side - shrimp will turn opaque and curl when done.
- Serve the soup with the cooked shrimp, cilantro, and/or plain yogurt if desired.
Notes
Meme
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