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I know I’ve mentioned it here before, but I was a strange child (I know that’s pretty open for interpretation, but I’m mostly talking about my tastes in food, lol!). I hated foods I should have loved (tomato soup, for example), and loved things that most kids abhor (like beets). I know what you’re thinking…what kind of kid hates tomato soup and likes beets?!
I guess the kind of kid who turns down fish sticks, but enjoys catching her own fish and cooking it over an open fire. (I didn’t even mind touching the worm (unless it was an especially gross-looking one), but I have to admit that I did not enjoy gutting the fish – that was always my dad’s job.) Ok, I’ve digressed to the point of talking about worms and fish guts…and for that I’m sorry. Moving on. :)
Now that I think of it, I don’t think I ever had made-from-scratch tomato soup as a kid, so maybe that’s why I had no love for it then…or maybe my tastes have just changed through the years. In any case, as an adult, tomato soup (made from scratch!) is always a favorite of mine.
This version of tomato soup is more flavorful than most, with garlic, ginger, and Indian spices. The protein is bumped up with the addition of chickpeas, and thanks to whole wheat couscous it’s also a good source of healthy grains.
Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous (My recipe was featured on Bob’s Red Mill; you can check it out here.)
Serves 4
3/4 cup Bob’s Red Mill Whole Wheat Pearl Couscous (Israeli Couscous)
1 tablespoon olive oil
1 medium red bell pepper, diced
1 medium-large onion, diced
3 large cloves garlic, minced
1-inch piece fresh ginger, grated on a microplane
1 (14 oz) can petit diced tomatoes, with juices
2 tablespoons tomato paste
3 cups low-sodium chicken or vegetable stock (use vegetable to keep it vegetarian)
1 bay leaf
2 dried red chili peppers (optional)
2 teaspoons garam masala
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16 oz) can chickpeas, rinsed and drained
1 tablespoon lemon juice
3 tablespoons coconut milk or heavy cream
Fresh cilantro or flat-leaf parsley (optional; for garnish)
Fill a medium-sized pot 2/3 of the way full with water and bring to a boil. Add the couscous and a generous pinch of salt and cook until the couscous is al dente, about 7 to 9 minutes; drain and set aside.
Heat the oil in a medium pot over medium heat; add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook 2 minutes more, stirring constantly. Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers (if using), garam masala, sugar, salt, and black pepper; turn heat up to high and bring to a boil, then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally. Turn heat off, cool slightly, and remove and discard the bay leaf and dried red chili peppers.
Transfer 2/3 of the soup to a blender and puree until smooth (or use an immersion blender). Pour the pureed soup back into the pot, along with the chickpeas and lemon juice. Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream. Taste and season with additional salt, black pepper, sugar, or lemon juice as desired.
Serve garnished with cilantro or parsley if desired.
Disclaimer: I received the whole wheat pearl couscous that I used in this recipe for free from Bob’s Red Mill. As always, opinions stated are my own.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Ha ha, I hated tomato soup as a child as well, however I was not much for fishing either :) Love this recipe :)
I just printed this and I plan to make it as soon as I get all the ingredients. Over this past year, I have learned to love food with Indian spices and this one looks like a good fit for our family.
I’d love to make this one. Too often I follow a more traditional Mediterranean track in seasoning Tomato Soup. How refreshing to make one with coconut milk and garam masala!
Now THAT’S a tomato soup! I hated Campbell’s tomato soup as a child (but liked the Warhol version) – the texture, the sweetness, just ugh (apologies to anyone who loves it though). But like you I like things a bit spicier, or at least a bit more complex, and I crave texture contrasts too. This soup fulfills this requirement in spades. Lovely recipe, and cool about the Bob’s Red MIll. I live in the UK and don’t get their products but use them when visiting and cooking when I go home to Florida.
As much as I do enjoy a simple tomato soup, perhaps enhanced with basil but not much more, this sounds like a delightful break from the ordinary! I see we were thinking on similar wavelengths again with spicy tomato fusion dishes, huh? ;)
Hahaha you really were a strange child Faith :P but that’s why you’re se creative and innovative with your recipes ~ I can always count on you for remaking or coming up with recipes and ingredients I’ve never heard of! LOL Like i always thought tomato soup was something you get from a can but then you’ve made it with an Indian flare and cous cous too :)
this gal is a huge fan of the couscous, and not just because it\’s an awesomely fun word! great soup, faith. :)
I love tomato soup – now. I hated it as a kid too, probably also because I’d only had the nasty canned version. Still icky! But this soup looks so flavorful. Yum!
As a kid I hated tomatoes AND beets…and now I just hate beets. So I guess that’s improvement? This tomato soup looks damn amazing to me. DEFINITELY happening in my kitchen.
I didn’t like tomato soup growing up either but now I love it–especially if it’s homemade. It also offers versatility that I never realized until I started making it myself. Love your flavor-packed version. :)
This looks like the perfect bowl of tomato soup. How lovely
This soup sounds delicious and full of flavour, thanks.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.
LOL, this is the type of food I was raised on but I was the opposite of you and always wanted the junky stuff other kids ate. Now I definitely would prefer your delicious version of tomato soup over the canned stuff (which I can’t stand any more!).
This sounds really flavorful and delicious! I could eat tomato soup every single day, and this twist sounds great :) And the pictures are gorgeous!
These are some of my favorite flavors! Looks and sounds amazing Faith – bookmarking :)
I love tomato soup and this twist with the Indian spices sounds gorgeous – love its bold colour.
I am literally just sitting down with a bowl of tomato soup with lentils for lunch…this recipe looks delicious, I’ll have to try it!
This soup is very appetizing! Lovely flavors and ingredient combination.
Cheers,
Rosa
om gosh! I totally disliked tomato soup as a kid too. And now…its one of my favorite foods. Whenever we go to a restaurant and its on the menu- I’m ordering it! I love the spice mixture in here
It’s soup weather here as the weather has turned suddenly cold and I had a big bowl of it tonight. I’m now thinking that this soup should be tomorrow’s pick! :D
What a fabulous idea!! Yum!
What a tasty take on classic tomato soup!