30-Minute Indian Tomato Soup with Fresh Tomatoes

What if your coziest Indian Tomato Soup took just 30 minutes and almost minimal effort? This Instant Pot Tomato Soup is made using fresh tomatoes & everyday spices with almost no continuous stirring. This soup will remind you of the nostalgic bowls of Indian Tomato Soup in restaurants & railways. I am showing you how to pressure cook, blend it smooth, and finish it creamy so you can have restaurant-style. Or make it just like how the Indian Railways served it on a long distance journey. Perfect for a busy weeknight or for those cozy comforting vibes.

Jump to:

• My personal connection to this soup
• Ingredients
• How to make Indian Tomato Soup in Instant Pot
• Variations
• Storage
• How to serve
• Anvita's Top Tip
• Common Mistakes to Avoid
• Final Thoughts
• More soups to try
• 30 Minute Indian Tomato Soup with Fresh Tomatoes

My personal connection to this soup

Growing up in India, no visit to a restaurant was complete, without this sweet-tangy tomato soup. After moving to the US, I realized that restaurants in the US use canned tomatoes to make tomato soup and the soup is much more tangier. So when I crave for the desi style tamatar ka soup made with fresh tomatoes, this is my go to Tomato Soup recipe.

Ingredients

Here is just a gist of the ingredients. The full list and quantities can be found in thhe recipe card below.

• Fresh Tomatoes : After all my experiments, I have realized that fleshy, ripe tomatoes like Roma/plum, San Marzano or tomatoes on the vine work best because they have thicker flesh, fewer seeds, and less water, so the soup turns out naturally thick, flavourful, and not watery. Do not use under ripe tomatoes as it can make the soup bitter.
• Vegetables : Onions & carrots help thicken the soup, while a small piece of beetroot enhances the color.
• Seasonings : If you want to keep it real simple, you can just go with salt, pepper, sugar and cumin powder. However adding black cardamom seeds, garlic, kashmiri red chili powder (just for color) & cilantro stems, do enhance the taste. I would highly recommend using them. Garam Masala is optional.
• Broth : I am not too fussy about using a broth, it definitely enhances the taste and adds some nutritional value. However I have made this recipe multiple times with water and it still turns our great. Don't be surprised if the color of the soup looks different from mine if using broth.
• Fats : For everyday purpose you can simply use oil to saute the onions, however for a change I sometimes add some butter to the oil to deepen the flavor. Finishing it off with a cream is optional but recommended.
• Garnish : Throw in a few crotons or pair the soup with some bread sticks like in India and enjoy the soup warm.
• For Indian Railway Tomato Soup : You will skip the cream and make a roux using all purpose flour (maida) and butter. You will also need some chaat masala and extra pepper.

How to make Indian Tomato Soup in Instant Pot

Turn Instant Pot to Sauté (Normal). Add butter and oil, then cumin seeds, peppercorns, black cardamom seeds; sauté until aromatic.

• Add onion & garlic. Sauté for 3-4 minutes until the onions turn soft and lightly golden.
• Stir in tomatoes, beetroot, carrot, kashmiri red chili powder, and salt & sugar.
• Add water/broth (at least 1 cup so the pot can come to pressure), deglaze well, and cancel Sauté.
• Close the lid, set valve to Sealing, and you can either Pressure Cook on High for 5 minutes if you are in a rush or use the soup mode and set it to 15 minutes. Let pressure release naturally for 10 minutes, then quick release the rest.
• Open the lid, allow the ingredients to cool and blend everything to a smooth purée with an immersion blender (or in batches in a regular blender).
• If you want a silky restaurant-style texture, strain the purée. Adjust thickness with more water/stock if needed, although I didn't need to and turn Sauté on Low.
• Add sugar, and black pepper. Let it simmer 2-3 minutes, tasting and balancing tang/sweet/salt.
• Turn off Sauté, then finish with cream and a small knob of butter; stir gently.
• Serve hot lots of croutons or breaadsticks.

Variations

• If you have ever traveled by train in India and enjoyed a piping hot cup of Indian Railway Tomato Soup, simply add some roux (recipe in recipe card) instead of cream, chaat masala and extra pepper and you go back in time.
• For a change I often alternate Indian Spices with other spice blends like
  • Italian Seasoning
  • Cajun Seasoning

Storage

If you plan to batch make this recipe, make sure don't add the cream while freezing the soup. Add the cream after the soup is thawed and just before serving.

Incase of leftovers, store in an air tight container in the fridge and consume within a couple days.

How to serve

• For a family size serving of 4
  • I serve in deep bowls with buttered toast, garlic bread, or grilled cheese sandwiches for dipping.
  • I pair the soup with toppings like croutons, grated cheese, cream swirl, chopped coriander, chili flakes, or crushed pepper.
• For a party, make a soup bar.
  • I keep tomato soup warm in a pot or Instant Pot on Keep Warm.
  • Set out toppings: grilled cheese croutons, garlic croutons, shredded cheese, fresh herbs, jalapeños, toasted seeds, cooked pasta or rice, roasted veggies.
  • Pair with assorted breads: garlic bread, focaccia, breadsticks, or mini grilled cheese sliders.
  • Pair with Light sides: salad, roasted veggies, or a small snack platter (cutlets, nuggets, or Indian snacks like grilled sandwiches/cheese toast.
• For Indian style,
  • You can also pair it with vada pav slider, Bombay sandwich, masala toast, cheesy garlic pav, or simple toast with butter and chaat masala.

Common Mistakes to Avoid

Mistake	Result	How I Fix It
Using very sour or unripe tomatoes	Soup tastes too sharp and one-note	I add a little extra sugar and butter to round off the tang. ​​
Skipping onion/garlic sauté	Soup tastes flat, like plain boiled tomato	I always sauté aromatics until soft for sweetness and depth. ​​
Not straining after blending	Soup feels pulpy, with skins and seeds	For “restaurant style,” I pass it through a sieve once. ​​
Adding too much garam masala or chili	Spices overpower the tomato flavour	I start with a pinch at the end and adjust only after tasting. ​
Making it very thin with too much water	Flavour feels diluted	I simmer a bit longer to reduce, then re-check salt and sugar. ​​

Final Thoughts

This Indian style fresh tomato soup is my go-to when I want something light, cozy, and still full of flavor. Once you taste how bright and comforting it is with real tomatoes and simple spices, you will make this again and again. Make a pot this week, top it with croutons or a swirl of cream, and tell me - did you go extra tangy, extra creamy, or somewhere in between?

More soups to try

Looking for other recipes like this? Try these: