July 17, 2026

Indian Tomato Soup

Name: Indian Tomato Soup
Prep time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 tbsp. (15 mL) olive oil; 1/2 cup (125 mL) diced onion; 1/4 cup (60 mL) diced celery; 1/4 cup (60 mL) diced carrots; 1 can (796 mL) diced tomatoes, undrained; 1 jar (341 mL) VH® Butter Chicken Sauce; 1 cup (250 mL) low sodium chicken or vegetable broth

15

Prep Time Minutes
30
Total Time Minutes
7
Number of Ingredients
6
Servings

Tags:

Vegetable,
Under 30 min,
Main Dish,
Soup/Chili/Stew,
VH,
Spring,
Fall,
Winter,
Stove Top,
Asian

Ingredients

1 tbsp. (15 mL) olive oil
1/2 cup (125 mL) diced onion
1/4 cup (60 mL) diced celery
1/4 cup (60 mL) diced carrots
1 can (796 mL) diced tomatoes, undrained
1 jar (341 mL) VH® Butter Chicken Sauce
1 cup (250 mL) low sodium chicken or vegetable broth

Directions

View photos

Step one

Heat oil in a medium skillet over medium heat. Add the diced onion, celery and carrots and stir-fry until soft; about 5 to 7 minutes.
Step two

Add the tomatoes with their liquid, VH® Butter Chicken Sauce, and chicken broth. Bring to a boil. Reduce heat to low and simmer, uncovered for 5 minutes.
Step three

Remove from heat. Puree the soup in a blender. Serve hot.

Tips

Try garnishing the soup with whole wheat croutons and sliced green onions.

Add diced cooked chicken after pureeing, or sprinkle with shredded cheese to add some extra excitement!