No ratings yet

Tomato coriander soup is made with tomatoes and coriander stems blended with ginger, garlic, green chilies and a variety of aromatic spices. Go through my easy recipe to learn the steps to make tomato coriander soup at home.

Table of Contents

KEY TAKEAWAYS

Tomato coriander soup is a very healthy and common appetizer.

Enjoy this soup with garlic bread, cheese sandwich, breadsticks, masala toast, rolls, stuffed buns, khakhra, or roasted papad.
Tomato coriander soup tastes tangy and slightly spicy.
Other similar soups are carrot coriander soup, tomato basil soup, mixed vegetable soup, spinach soup, beetroot soup, pumpkin soup, and moong dal soup.

The Ingredients:

3 pieces tomatoes (sliced roughly)
75 grams coriander stems

500 ml water
1 tsp cooking oil
1 tsp ghee (clarified butter)

2 cloves garlic (roughly chopped)
1 piece ginger (½ inch size, roughly chopped)
2 pieces green chilies

½ tsp red chili powder
1 tsp wheat flour
Salt to taste

1 piece bay leaf
1 piece cinnamon (1 inch size stick)
3 pods green cardamom

3 pieces cloves
½ tsp black peppercorns

This wonderful recipe came from the assistant of a tailor who stitched my son’s annual day costume. On the day of the final trial, we reached the shop late in the afternoon and noticed she was having this soup from a little container with bread she brought from home. She was nice to offer us some. I loved the taste and flavor of the soup and asked for the recipe. She was thrilled to share it.

I made it that evening. My husband called it humble and hearty, and the boys said it felt festive. Now, it is our most favored soup especially on cold or rainy evenings. That day reminded me that people who create beauty from threads and fabrics often cook meals with equal care; stitched with flavors and lots of love.

How to Make Tomato Coriander Soup? (Step by Step Guide with Images)

Step 1: Heat 1 tsp of cooking oil and 1 tsp of ghee (clarified butter) in a kadai or a deep-bottom pot on a medium flame. When it is hot, add 1 piece of bay leaf, 1 piece of cinnamon (1 inch size stick), 3 pods of green cardamom, 3 pieces of cloves, and ½ tsp of black peppercorns in it. Stir them continuously and fry for about 30 seconds until you smell the aroma.

Step 2: Then add 2 cloves of garlic (roughly chopped) and 1 piece of ginger (½ inch size, roughly chopped) to it. Stir them continuously as well to fry for a minute or so until they start changing to a slight brown color.

Step 3: Now, add 1 tsp of wheat flour to it. Stir continuously and fry it for another 30 seconds until it changes color.

(Pro tip: Always fry the wheat flour or else the soup will become sticky and offer a raw and unpleasant smell).

Step 4: Then, add 3 pieces of tomatoes (sliced roughly). Cook it for 3 to 4 minutes, stirring occasionally until the tomatoes turn tender.

Step 5: At this stage, add 75 grams of coriander stems, 2 pieces of green chilies, ½ tsp of red chili powder, and salt to taste. Mix them nicely with everything.