Food / Soups, Stews + Chili

Spicy Tomato Masala Soup

spicy tomato masala soup header

After being sent home from work earlier this week due to crappy winter weather, I thought that blending a soup together was a fantastic way to make use of my extra time at home.

My cousin, who just returned from South Africa, brought home some amazing colourful and aromatic spices. I was fortunate enough to get some, and I really couldn’t wait to put them to use.

I decided that masala was going to be making an appearance in my tomato soup that day; what a great way to kick things up a notch! If you enjoy a level of spice that will make your nose runny, this is a winner.

spicy tomato masala 3

I added some plain Balkan-style yogurt as a garnish to cool things down a tad. I do love heat, but the yogurt offered a nice contrast to that heat and it further smoothed out the consistency of the soup.

I also added some pepitas as a garnish. I love adding a bit of crunch to a silky soup whether it be from pepitas, squash seeds, crushed peanuts – whatever works! It’s always a nice treat in your spoonful.

spicy tomato masala spoonful

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You can also add some cilantro or flat leaf parsley to add a nice pop of colour if you’re planning on serving this to guests – or do it for yourself! Sometimes I just like to make things pretty for myself – why not?

Spicy Tomato Masala Soup

A spicy twist on your typical tomato soup.
Servings 5


  • 1/2 of a large onion diced
  • 1 tablespoon of peanut oil
  • 3 large cloves of garlic minced
  • 2 teaspoon of garam masala
  • 2 28 oz cans of crushed tomatoes juice included
  • 1 cup of chicken broth
  • 1/2 cup plain Balkan-style yogurt and extra for garnish
  • 1 teaspoon of sea salt
  • 1 teaspoon of sugar

FOR GARNISH2 tablespoons of Balkan-style yogurt

  • 1 tablespoon of pepitas
  • Cilantro or flat leaf parsley


  • In a medium-size pot, heat the peanut oil on medium-low heat.
  • Add the onions and cook until they are translucent and soft (approx. 5 minutes).
  • Add the minced garlic and the garam masala. Stir well and simmer for approx. 30 seconds.
  • Add the plum tomatoes along with the juice from the cans.
  • Add sea salt and sugar.
  • Turn up the heat to bring everything to a rolling boil, and then turn the heat down to low.
  • Give the soup a taste test and add salt/sugar to your liking if you feel the need.
  • Give it a good stir, then partially cover the pot and let everything simmer for approx. 20 minutes.
  • Transfer the soup to a food processor or blender. Do this in batches if you must.
  • Add the yogurt, and process until you get the smooth consistency you're after. The texture can be a personal preference thing, so go with the flow and work at it until you get the results you're after.
  • Ladle the soup into bowls and garnish with yogurt, pepitas, and cilantro or flat leaf parsley (all garnishes are optional).

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