Tomato Garam Masala Soup

As we slide out of the holiday season and step into our 2024 calendars, I am giving you official permission to maintain peak coziness levels during these chilly nights. Let’s keep it 200-percent chill and make weeknight dinners the epitome of simplicity—think of it as a culinary hug for your soul! 

The recent evenings with single-digit temperatures were reason enough to craft a homemade soup to warm our bones. Our kitchens—just recently a realm of holiday entertainment, tasks and obligations—are now a quiet sanctuary. So, why stress over elaborate meals when you can effortlessly whip up a warm and cozy homemade soup that whispers, “Relax. It’s just dinner!” 

During the January calm, it’s perfectly OK to embrace the convenience of canned ingredients to balance efficiency with delicious outcomes. And if you have all of the right seasonings and spices to add a little dazzle to your dish, then you’re in a pretty good place, m’dear. 

One spice mix I absolutely love is a custom Italian blend made by SALT Specialties and Spices. I sprinkle it into most of my soups in the winter and use it to season grilled vegetables in the summer. It’s versatile and carries a surprising punch of cinnamon flavor to your dish. I’m telling you, this magical blend is like fairy dust. It elevates anything it touches. Stop by the shop and grab you some. It’s perfect for the recipe below. 

As for what seems like the longest month of the year, I’m going to continue taking it easy, one spoonful at a time. 

Tomato Garam Masala Soup with Pesto Oil
1 (15-ounce) can tomato sauce
1 (28-ounce) can Marzano whole tomatoes, processed in a blender 
1 (15-ounce) can coconut cream 
2 teaspoons garam masala 
1 teaspoon Italian seasoning blend 
Pesto (homemade or store-bought), thinned with olive oil
Chopped parmesan for garnish 

Add tomato sauce, blended whole tomatoes, coconut cream, garam masala, and Italian seasoning to a medium saucepan over medium-high heat. Cover with a lid and bring to a boil. Once boiling, reduce the heat to a simmer until ready to enjoy. 

To serve, ladle into soup bowls, top with chopped Parmesan, and drizzle with pesto oil. Pair with your favorite grilled cheese sammy.

Makes 2 to 4 servings


  • Ruthie Martinez

    Ruthie owns Black Fig Food catering and is proprietor of the online cooking platform Elevated Plant Plate. Learn more at and

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