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This delicious creamy tomato soup recipe is made with yogurt and flavored with onion, garlic, cardamom and cumin.

Tomato Lime Indian Soup Recipe
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Even when we’re at our most frazzled, like working 60+ hour weeks at our day jobs (guilty as charged), we still try to make a priority to have good food at our fingertips. Because these are the times when it’s easiest to start eating whatever’s convenient, or start snacking out of stress (again, guilty as charged). We’re not perfect, but we generally try to aside some time to prepare something nourishing. In this case, it was this tomato soup with yogurt.

In these weeks before spring hits in earnest, we’ve been experimenting with a few “multi-seasonal” recipes that work for any season. This soup is ultra simple and perfect for workday lunches or working dinners, since it can be made in advance and served chilled, as well as warm out of the pan.

Tomato Lime Indian Soup Recipe

Making this creamy tomato soup

Sauteed tomatoes, onion and garlic are blended with yogurt and lime to make a creamy soup spiced with cardamom and cumin. The flavor is surprisingly tangy and unexpectedly satisfying. We served it with homemade almond cashew crackers, which made for a hearty, protein-packed meal.

Perhaps you’re in a place of stress or little time. Know that it is worth it. One simple meal might seem like nothing, but starting a habit of choosing nourishing foods can have a lasting effect on your health. Start small, and you might be surprised at where it takes you! Serve it with salad, bread, or crackers.

Tomato Lime Indian Soup Recipe

What about you — do you have go to recipes or snacks when time gets tight?  Let us know – we’d love to collect some more ideas.

More soup recipes

Outside of this creamy tomato soup recipe, here are a few more healthy soup recipes we love:

This creamy tomato soup with yogurt is…

Vegetarian and gluten-free.

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Creamy Tomato Soup with Yogurt


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  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

This delicious creamy tomato soup recipe is made with yogurt and flavored with onion, garlic, cardamom and cumin.


Ingredients

Scale
  • 1 yellow onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon kosher salt
  • 28-ounce can whole peeled tomatoes
  • 1 ½ cups plain yogurt
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, for garnish
  • Roasted salted pepitas, for garnish

Instructions

  1. Chop the onion and finely mince the garlic.
  2. In a large saucepan over medium heat, heat the olive oil. Add the cardamom, cumin, and cayenne, and stir for about 30 seconds until fragrant.
  3. Add the onion, garlic, and kosher salt and cook about 5 minutes until the onion is softened. Stir frequently to prevent the spices from sticking to the pan (if it seems too dry, add a bit more olive oil).
  4. Add the tomatoes and their juices, lower the heat, and simmer for 10 minutes.
  5. Turn off the heat and let the soup cool for a few minutes. Then add the yogurt and lime juice. With an immersion blender, blend the soup in the pan until smooth (or transfer to a blender and blend).
  6. Serve immediately slightly warm, or refrigerate and serve chilled. Stores for several days in the refrigerator. If desired, top with chopped fresh cilantro and roasted salted pepitas.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian-Inspired

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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23 Comments

  1. Theresa says:

    Why do you specify the more expensive “whole canned tomatoes” when you are going to break them up with the immersion blender? Why not the less expensive canned diced tomatoes?

    1. Sonja says:

      Thanks for asking! The flavor of whole tomatoes is a little more nuanced than diced tomatoes, so we’ve specified them here. However, you can certainly substitute canned diced tomatoes if desired!

  2. Dsayko says:

    Does the yogurt cause any issues if the soup is reheated? I’m planning to make a big pot of soup on the weekend and then bring it to work during the week, so would have to reheat in a microwave each day.

    1. Sonja says:

      Great question! Reheating in the microwave shouldn’t be a problem. Let us know how it goes!

  3. Erica says:

    I tried to make this tonight for dinner. Everything was going well, until I added the yogurt. I let the soup cool, but I guess not long enough. The yogurt curdled. How long did you let the soup cool before adding the yogurt? I am not sure what went wrong.

    1. Alex says:

      So sorry you had this problem! We haven’t had an issue. We probably just give it 3-5 minutes to cool. I’m wondering if the fat-content of the yogurt makes a difference — it looks like lower fat yogurt has a higher likelihood of curdling.

      1. Erica says:

        Thanks so much, Alex! I want to try it again because it looked amazing before the yogurt was added. I will use full fat plain yogurt and give it another try. Thanks.

  4. Christina Lear says:

    I’ve had this one bookmarked for a while and finally made it. This soup is so easy and totally delicious. I will definitely keep this recipe on hand for busy weeknights. Thanks, Sonja and Alex!

    1. Sonja says:

      SO glad you enjoyed this, Christina! Thank you for letting us know!

  5. taylor @ greens & chocolate says:

    I love the versatility of tomato soup – it’s comforting yet light and always pairs perfectly with some sort of carb :) This Indian-spiced version looks absolutely delicious!

  6. Samantha says:

    Love the looks of this soup! I have a similar go-to tomato soup, adapted from Yotam Ottolenghi’s Jerusalem, and found through Sweet Amandine: http://www.sweetamandine.com/2012/12/mostly-tomatoes.html.

    Other than that, when times get tight: Poached eggs on toast with a simple salad always makes me feel really good. For snacking — tons of almonds.

    Thanks for sharing!

    Sam

    1. Sonja says:

      Love that soup! There’s nothing better than a good tomato soup, is there? Though poached eggs are right up there too :) Great ideas!

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