Reach for the Light


Desi Tomato Soup Recipe

This Tomato Soup is fantastic, it’s so rich and salty, creamy and delicious, it makes my mouth water, just thinking about it. While this is not a traditional recipe, it has been adapted to suit Pakistani flavour preferences. Give it a go, and see if you enjoy it as much as we do.


  • 1 Kg tomatoes (frozen)
  • 2/3 tsp Salt
  • ¼ tsp red chilli powder
  • ¼ tsp garam masala powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric
  • 1 cup milk
  • 1 ½ cup water
  • 2 medium onions
  • 1 chicken stock cube
  • ¼ cup ghee
  • 2 tbsp. Green mint and coriander chutney

Special Equipment


Preparation Work

  1. Freeze whole tomatoes the night before.
  2. Boil a pot of water, then, one by one blanch frozen tomatoes in it for 30 seconds each.
  3. Peel the blanched tomatoes by gently scoring a shallow line down the middle of each one, lengthwise and peeling them. Set aside and keep any water/juice that comes off of them.
  4. Peel and chop the onions roughly into large pieces.

Making Tomato Soup

  1. Put a deep and medium-sized (able to hold 2 litres or so) pan on the stove.
  2. Add the ghee and the onions, turn the heat to medium and stir fry for five minutes, taking care that they don’t stick.
  3. Then, add tomatoes and salt, red chilli pepper, garam masala, turmeric and coriander powder and stir fry until hot and sizzling, and the mixture starts to stick to the pot.
  4. Then add the water and the milk as well as the stock cube.
  5. Cover the pan and let cook on medium-low for 15 minutes.
  6. Press down on the tomatoes to see if they are cooked, if they mush down, but still hold together, they are done. (You don’t need to worry about overcooking this one, so keep going if you have any doubt, add a little water (¼ cup) every 10 minutes you extend the time),
  7. If you have an immersion blender, this is where you turn off the heat and blend until smooth, however, if you don’t, let the whole thing cool, before sticking it in a regular blender.
  8. After blending cook for five minutes on low heat, stirring constantly.
  9. Turn off the stove and add the two tbsp. of chutney.
  10. Serve hot with garlic bread or regular bread.
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