Creamy Tomato Tikka Masala Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
gluten-free, grain-free, nut-free, egg-free, dairy-free, paleo, whole30, veg-options
  • 4 tablespoons ghee, unsalted butter or coconut oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced or finely grated
  • 2 teaspoons finely grated or minced fresh ginger (or 1 teaspoon dried)
  • 1½ tablespoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon cardamom
  • 2 teaspoons paprika
  • 2 teaspoons ground turmeric
  • 1 cinnamon stick
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 cups low sodium chicken stock* (homemade bone broth is a great option)
  • 1 (28-ounce) can or jar crushed or diced tomatoes
  • 1 can full fat coconut milk (or ½ cup heavy cream)
  • sea salt and freshly ground black pepper, to taste
  • 2lbs cooked chicken, skin removed, shredded (optional, leave off and swap in veg broth for a vegetarian soup)
For serving:
  • ¾ cup cilantro leaves and tender stems, coarsely chopped
  • yogurt (cow, goat, sheep milk or coconut milk), heavy cream or coconut cream, for serving
  • lemon or lime wedges
  • red pepper flakes
  • chopped fresh tomatoes
  • scallions or chives
  1. Heat ghee, butter or coconut oil over med-high heat in a heavy soup pot or dutch oven. Sauté the onion for 3-5 minutes then add the garlic and ginger for an additional 1-2 minutes. Add the garam masala, cumin, coriander, cardamom, paprika, turmeric, and the cinnamon stick. Sauté for a few minutes longer until spices are fragrant.
  2. Add to the pot, 2 cups of chicken stock, crushed tomatoes and coconut cream. Simmer for about 30 minutes.
  3. Remove the cinnamon stick and turn off the heat. Using an immersion blender, or high speed blender, purée the soup until smooth and creamy. Add back to the pot if poured into stand alone blender. Season with salt and pepper, add shredded chicken, stir well and serve topped with your preferred toppings.
you can also use vegetable broth
this is a great use for leftover rotisserie chicken, you can also use cooked chicken breasts or thighs.
Recipe by Tasty Yummies at