Cream of Tomato Soup, while not a traditional Indian dish, became popular in Indian restaurants as a fusion comfort food. It blends classic Western tomato bisque techniques with Indian spices like garam masala and red‑chili paste, offering a familiar yet uniquely Indian flavor profile.

In North India, the soup often includes a touch of cream and garam masala, while South Indian versions may add curry leaves, mustard seeds, and coconut milk. Some coastal regions incorporate fresh coriander and a hint of tamarind for tanginess.

It is usually served hot in a shallow bowl, garnished with a drizzle of cream, a sprinkle of white pepper, and sometimes fresh basil or coriander leaves. It is often accompanied by toasted garlic bread or a crisp papad on the side.

The soup is commonly offered as an appetizer at weddings, festive banquets, and dinner parties because of its light yet luxurious texture that prepares the palate for richer main courses.

Essential ingredients include ripe tomatoes, garam masala, red‑chili paste, and heavy cream. Acceptable substitutes are canned crushed tomatoes for fresh tomatoes, white vinegar for lemon juice, and milk or coconut milk in place of cream for a lighter version.

It pairs beautifully with buttery garlic naan, paneer tikka, or a simple mixed vegetable pulao. For a full meal, follow the soup with a lentil dal and a side of basmati rice.

Common mistakes include burning the garlic, not blending the soup enough (resulting in a grainy texture), adding the roux too quickly which creates lumps, and boiling the soup after the cream is added, which can cause curdling.

A roux provides a richer, silkier mouthfeel and integrates the butter’s flavor, which complements the cream. Cornstarch can give a glossy but slightly gummy texture that isn’t as luxurious for a restaurant‑style soup.

Yes, the soup can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator, reheat gently on low heat, and add the cream just before serving to retain its smoothness.

The soup should be velvety smooth with no visible tomato skins or seed fragments. It should have a deep orange‑red hue and a glossy surface from the cream, indicating proper emulsification.

The soup is done when the tomatoes are completely broken down, the mixture has simmered for at least 15 minutes, and after adding the roux and cream the soup thickens slightly and coats the back of a spoon.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on everyday comfort foods, festive dishes, and quick meals that use readily available ingredients.

Anukriti Cooking Recipes emphasizes step‑by‑step narration in Hindi with clear visual cues, often incorporating budget‑friendly ingredient swaps and practical kitchen hacks, making the recipes especially accessible for beginner home cooks.

The channel is well‑known for its versions of classic dishes such as Paneer Butter Masala, Aloo Gobi, Sweet Corn Soup, and a variety of street‑food inspired snacks like Chaat and Masala Peanuts.