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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

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

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


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


  • 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


  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

Keywords: Indian soup, Indian soup recipe, Healthy Soup Recipes, Vegetarian Soup Recipes,

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. I was thinking about similar multi-seasonal recipes only this weekend – I think it’s this odd in-betweeny time when I can’t decide if I want a light salad or a bowl of mashed potatoes. This looks like a great dish for these days, warm and comforting and bright and zingy at the same time.

  2. Love the lime and cardamom in this soup! Right up my alley. I like to cook a big pot of grains like quinoa or brown rice ahead so I can use them to fill out salads or serve as a base to dals or root veg stews. And I like to make a big pot of lentil soup with cumin and dried apricots that can last for several days.

  3. This is the second tomato soup I’ve seen so far today and after all these subtle suggestions I’m finding that’s what I am going to fix for dinner this evening, oh my goodness! looks so good!

  4. Wow, this looks and sounds delicious – what a great twist on a classic soup! I’ve definitely been stressed lately and skimping on preparing balanced, nutritious meals, but perhaps making this will help me start to get back on track. Looks great!

  5. I work long hours this time of the year and I always try to set aside at least a few minutes every Sunday to plan out quick meals for the week. Usually, my quick meals consist of a variety of salads, curries, and soups. This soup looks incredible, love the flavors!

  6. I need to try this one. Just had tomato soup for lunch, but was thinking how to jazz it up a little bit. Thanks for the insiration.

  7. Beatiful! I’ll have to try this out with coconut-based yogurt ;) On nights I have yoga and no time to cook my go to snack/dinner is rice cake with hummus, nutritional yeast and fresh sprouts. There’s usually a bottle of kombucha involved too and maybe a piece of vegan chocolate! It’s a balanced meal, haha.

    1. That sounds delicious! Sometimes “scrounging” meals can be just as tasty as ones that take all evening to cook :)

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