I don’t know about you but I love a steaming bowl of tomato soup, rich, tangy and full of flavour. One of my favourite ways to make a spicy tomato soup is with the spices and fresh herbs used in Kerala, in southern India.
Using these ingredients transforms a simple soup into something extraordinary: vibrant, aromatic, and layered with tropical flavour. Here I want to show you one of my go-to recipes for it.
About this recipe
This is a recipe I though together one day to try to copy a delicious, spicy tomato soup I tried while in Kerala. I think it tastes exactly like that soup I had.
This is a recipe you can literally through together on a whim if you have the ingredients in.
Ingredients
Get all your ingredients measured out and ready before you start cooking. It's easier that way. The exact ingredients measurements I used are listed in the printable recipe card at the bottom of this page.
See recipe card for quantities.
- Coconut oil
- Onion
- Garlic
- Ginger
- Green finger chillies
- Ground coriander
- Ground cumin
- Turmeric powder
- Black pepper
- Tomatoes
- Vegetable or chicken stock
- Coconut milk
- Salt
- Lime juice
- FOR THE TEMPERING
- Coconut oil
- Black mustard seeds
- Curry leaves
- Dried Kashmiri chilli
- TO GARNISH
- Coriander leaves
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Heat 1 tablespoon of coconut oil in a deep saucepan over medium heat. Once hot, add mustard seeds and let them pop, this releases their nutty aroma.
- Step 2: Add the onion and sauté for about 5 minutes or until soft and golden. Stir in the garlic, ginger, and green chillies, cooking until fragrant, about 30 seconds.
- Step 3: Lower the heat and add coriander, cumin, turmeric, and black pepper. Toast gently for 20–30 seconds being careful not to burn the spices.
- Step 4: Tip in the chopped tomatoes and a generous pinch of salt. Add the stock and bring to a gentle boil. Reduce the heat and let it simmer for 10–15 minutes to let the flavours meld.
- Step 5: Remove from heat and let the soup cool slightly. Then blend until smooth using a hand blender or countertop blender. If the soup feels too thick, you can thin it with a little extra stock or water.
- Step 6: Return the soup to the pot and stir in the coconut milk for a luscious finish. Simmer gently for another 2–3 minutes. Taste and adjust seasoning with salt, pepper and lime juice.
- Step 7: In a small pan, heat 1 tablespoon coconut oil. Add mustard seeds and once they start to pop, add curry leaves, cumin seeds and the dried red chilli. Fry for 10–15 seconds or until fragrant.
- Step 8: Add the coconut flakes to the tarka and toast them gently.
- Step 9: Pour this sizzling tadka over the soup right before serving.
- Step 10: You can garnish the soup with coriander and/or coconut milk to serve. This ix a good one. Give it a try soon!
Variations to Try
This Keralan tomato soup is endlessly adaptable. Here are some ways to make it your own:
1. Lentil Tomato Soup
Add ½ cup of red lentils (masoor dal) before adding stock. Simmer until tender, then blend. It turns the soup into a protein-rich, hearty meal.
2. Roasted Tomato Soup
Roast halved, fresh tomatoes, garlic and onion at 200°C (400°F) for 25 minutes in your oven until charred. Then continue the recipe. This adds smoky sweetness.
3. Spicy Tomato Rasam
Skip coconut milk, thin the soup with extra stock, and add tamarind paste for a tangy, peppery finish closer to traditional rasam or tomato shorba.
4. Tomato and Carrot Soup
Blend in 2 chopped carrots with the tomatoes. Their natural sweetness balances the spice beautifully.
5. Creamy Tomato-Cashew Soup
Soak 10 cashews in hot water for 20 minutes and blend into the soup for a nutty, creamy twist. It's dairy free and delicious.
Useful Equipment
You don’t need anything fancy but a few tools make this recipe easier and more enjoyable:
Heavy-bottomed saucepan or kadhai – to cook the soup evenly and prevent sticking.
Hand blender or jug blender – for pureeing the soup.
Small frying pan or saucepan – to prepare the tadka (tempering).
Ladle and serving bowls – because presentation matters!
What do you serve with this spicy tomato soup?
This soup is a delicious, light meal in its own right. That said, you might like to serve it as a starter or with something else to make it more substantial. All of the following will hit the spot just right!
North Indian Curries: Rasam is a South Indian dish but there is absolutely no reason why you you have to serve it with a south Indian curry. Try some of these northern favourites... Butter Chicken, Chicken Lababdar, Laal Maas and Lamb Dhansak
South Indian Curries: If you want to keep thing more traditional, serve your rasam with a South Indian curry. Any of these would be a great place to start... Chicken Chettindad, Goan Chicken Curry, Kuzhambu Chicken Curry, Goan Chicken Vindaloo, Chicken 65, Kerala Lamb Curry, Kerala Fish Curry,
Rice Dishes: Rice is a popular side dish with rasam. Sometimes the rasam is served over rice. I served mine with Matta Rice but you might also like to try some of these, Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice
Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans
Dals: Dal and soup? Why not? Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani
Why This Soup Works
- Balanced flavour: Tangy tomatoes meet earthy spices and sweet coconut.
- Nutritious: Packed with antioxidants, fibre, and healthy fats.
- Quick and simple: Ready in under 40 minutes.
- Customisable: Easily adjustable in spice level and texture.
It’s the perfect dish for chilly evenings or as a light lunch with rice, naan, chapati or dosa
Storage and Reheating
This soup stores beautifully, making it ideal for meal prep.
Refrigeration:
- Store cooled soup in an airtight container for up to 4 days in the fridge.
- The flavours often deepen and improve by the next day.
Freezing:
- Freeze in portions for up to 2 months.
- Defrost overnight in the fridge before reheating.
Reheating:
- Reheat gently on the stovetop over medium heat until piping hot.
- If the soup thickens after storage, thin it with a little water or stock.
- Avoid boiling vigorously. It can split the coconut milk.
Tip: Prepare the tadka fresh when reheating for the best aroma and texture.
Top Tip
Use coconut oil. It lends a distinctive Keralan flavour that's rich, nutty and slightly sweet.
FAQ
Yes. The coconut milk adds richness but isn’t essential. You can use a splash of cream, yoghurt or skip it entirely for a lighter, spicier version.
You control the heat! Use fewer chillies for mild heat or more for extra kick. Traditional Keralan dishes are flavourful first, then spicy, not overwhelming.
Yes and it actually tastes better after a few hours as the flavours meld. Just reheat gently before serving.
The use of coconut oil, curry leaves, mustard seeds, and the tempering technique defines Keralan cuisine. These ingredients infuse the soup with unmistakable coastal South Indian character.
Related
Looking for other tasty soup recipes. Give these a try:
Pairing
These are my favorite dishes to serve with [this recipe]:
Have you tried this spicy tomato soup recipe?
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Spicy Tomato and Coconut Soup
Ingredients
- 1 tbsp coconut
- 1 tsp black mustard seeds
- 1 small onion, finely chopped
- 5 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1–2 green chillies, slit (adjust to spice preference)
- 2 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp black pepper (freshly ground)
- 6 ripe tomatoes, roughly chopped (or 800g canned if fresh unavailable)
- 2 cups vegetable or chicken stock
- ½ cup coconut milk (optional for creaminess)
- Salt, to taste
- Juice of ½ lime, to finish
- FOR THE TEMPERING
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- A few curry leaves
- 1 dried red chilli, broken in half
- TO GARNISH
- Fresh coriander leaves
- A swirl of coconut milk or yoghurt
- Crusty bread or rice on the side
Instructions
- Heat 1 tablespoon of coconut oil in a deep saucepan over medium heat. Once hot, add mustard seeds and let them pop, this releases their nutty aroma.
- Add the onion and sauté until soft and golden. Stir in the garlic, ginger, and green chillies, cooking until fragrant — about 30 seconds.
- Lower the heat and add coriander, cumin, turmeric, and black pepper. Toast gently for 20–30 seconds to bloom the spices without burning them.
- Tip in the chopped tomatoes and a generous pinch of salt. Cook for 5–6 minutes, stirring occasionally, until the tomatoes break down and become pulpy.
- Add the stock and bring to a gentle boil. Reduce the heat and let it simmer for 10–15 minutes so the flavours meld beautifully
- Remove from heat and let the soup cool slightly. Then blend until smooth using a hand blender or countertop blender. If the soup feels too thick, you can thin it with a little extra stock or water.
- Return the soup to the pot and stir in the coconut milk for a luscious finish. Simmer gently for another 2–3 minutes. Taste and adjust seasoning with salt, pepper and lime juice.
- In a small pan, heat 1 tablespoon coconut oil. Add mustard seeds, and once they start to pop, add curry leaves and the dried red chilli. Fry for 10–15 seconds or until fragrant.
- Pour this sizzling tadka over the soup right before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 15gUnsaturated Fat: 4gCholesterol: 20mgSodium: 590mgCarbohydrates: 42gFiber: 6gSugar: 15gProtein: 14g
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