Summer Tomato Corn Soup Recipe, Courtesy of Haveli Indian Restaurant


haveli-tomatocorn recipe

Something I didn’t know… tomatoes are used often in Indian cuisine. Haveli in Inman Square in Cambridge has a fabulous Tomato Corn Soup on its summer menu, the recipe of which they were kind enough to share for our What’s the Soup lovers.

Tomato Corn Soup

Meal type Celery, Corn, Cumin, Tomatoes
Season Spring, Summer


  • 1 teaspoon all purpose flour (for roux)
  • 1 tablespoon butter (or vegetable oil)

  • 1 teaspoon cumin seed

  • 4 cloves chopped garlic

  • 1/2 medium onion

  • 1 stalk celery chopped

  • 1 slice green pepper
5 chopped tomatoes

  • 1 dash salt
1-1/2 cups water
3 sprigs basil leaf (tulsi-leaf)

  • 1 pinch coarsely ground pepper

  • 1/4 cup sweet corn (best if it's fresh off the cob)

  • 1/2 teaspoon sugar

  • 1/2 cup milk


1 Sautee on medium heat the chopped onion, celery, garlic and 1 tablespoon of butter, cumin seed, and green pepper slice, until onions are translucent

2 Add chopped tomatoes, salt, water, basil leaf, pepper, and cook 5 minutes on high
3 Blend in a blender, strain in a sieve and set aside.
Separately on low heat, make a roux: (to thicken the soup)

4 Heat 1 tablespoon butter in a frying pan. Add the flour and cook the roux to a light brown.

5 Add the soup in to the roux little by little while whisking so no lumps form
6 Add sugar, red color, milk, sweet corn and bring to a boil. Lower the heat and simmer 2 minutes.

7 Adjust salt to taste and serve. Garnish with nan croutons and a basil leaf.


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