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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 bay leaves
  • 1 tablespoon all-purpose flour
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon Indian chili powder
  • 1/2 cup water, or as needed
  • 1 (28 ounce) can tomato puree
  • 1 tablespoon white sugar
  • salt to taste
  • 1/3 cup heavy cream or half-and-half (optional)


Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.

Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.

Remove bay leaves and serve with cream if desired.