Indian tomato soup made with sieved tomatoes

Indian tomato soup made with sieved tomatoes

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 30 min (PREP TIME: 30 min)

cooking sketch Easy

6 people



  • 2 red onions (chopped)
  • 4 potatoes (chopped)
  • 2 carrots (chopped)
  • 1-2 red chillies (finely chopped)
  • 1-2 tsp cumin seeds or coarsely ground cumin
  • 1-2 tsp garam masala
  • 700 ml vegetable stock
  • 1 bottle of Mutti Passata Mutti tomato puree (700 g)
  • 200 g red or green lentils
  • 100-200 ml coconut milk
  • 1 bunch fresh coriander
  • 40 g pumpkin seeds or ground almonds

For serving

  • 200 g plain yogurt
  • freshly grated ginger
  • 2 tsp honey
  • freshly grated ginger
  • 2 tsp honey
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Indian tomato soup made with sieved tomatoes: Method

  1. Put the onions, potatoes, carrots, chillies and spices into a saucepan. Add the vegetable stock and tomato puree and cook for 10 minutes at a moderate simmer.
  2. Add the rinsed lentils and coconut milk and continue simmering for another 10 minutes. Taste the soup and adjust seasonings if needed.
  3. Finish by garnishing with chopped coriander and pumpkin seeds or ground almonds.
  4. Serve together with ginger-and-honey-flavored yogur

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Also made with: Passata

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