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Tomato Broccoli Soup

Tomato Broccoli Soup

Snehal Vaidya
This creamy and nutritious soup is extremely yummy and provides a delightful change to your weeknight meal plans
Prep Time 20 mins
Course Soup
Cuisine Indian
Servings 4 Cups


  • Medium sized Tomatoes - 5 (cut into halves)
  • Broccoli florets - 2 cups
  • Cilantro leaves - Handful (finely chopped)
  • Garlic - 2 cloves
  • Water - 750 ml
  • Ghee - 2 tablespoons
  • Cumin seeds - 2 teaspoons
  • Himalayan Sea Salt - 2 teaspoons
  • Cayenne pepper - 1 teaspoon
  • Black pepper - 1 teaspoon
  • Onion powder - 1 teaspoon
  • Garam masala - 1 teaspoon
  • Hemp hearts - for garnish


  • In a pressure cooker add 1 tablespoon ghee
  • Once the ghee is adequately hot add in cumin seeds
  • As the seeds start to pop – add in the chopped tomatoes , broccoli, cilantro and garlic cloves along with 750 ml of water and boil them together – till at least the cooker whistle goes out 4 times
  • Once boiled let them cool for a bit and the transfer the contents to a grinder and grind until all the contents have completely liquified
  • If you have guests coming over you might want to consider running this through a sieve to discard extra seeds and any left over tomato skin but personally I like to leave it on as they contain high nutrition values
  • Now heat a stockpot with 1 tablespoon of ghee in it.. Once adequately hot add in 1 teaspoon cumin seeds and as they start to pop again add in the soupy mixture that you have just removed from the grinder
  • To this add Himalayan sea salt, cayenne pepper, onion powder, black pepper and garam masala
  • Bring to a boil by covering the stockpot for about 5-7 minutes
  • After 7 minutes turn off the gas and serve immediately by garnishing the soup with hemp seeds


Keyword Tomato Broccoli Soup