This Ginger Garlic Soup is warm and cozy soup loaded with fresh ginger and garlic simmered in freshly grated tomatoes! A perfect fall or winter soup that is amazingly delicious!
and all that can be made in just 10 minutes!
Ginger Garlic Soup is a winter soup made using loads of ginger and garlic in a tomato gravy, sauteed in Desi Ghee. This 3-ingredients vegetarian soup can be ready easily within 10 minutes.
This ginger and garlic soup is a great home remedy for cold and cough for all age groups.
Well, I have been having this soup ever since I can remember, and trust me I never had a cold. It's only recently that I started having allergic colds owing to high pollution levels in the city.
Team this homemade Ginger Garlic Soup with a loaf of bread or homemade croutons or have it as is for a quick snack on a lazy weekend evening!
If you love soups, you may look at my collection of Vegetarian Soup Recipes, Potato Onion Soup, Coconut Red Lentil Soup.
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Ingredients
- Ginger: Fresh Ginger Root works best for this recipe. I would highly recommend not to use preserved ginger or garlic paste for this recipe. The soul of this soup lies in the freshly grated or coarsely blended ginger and garlic.
- Garlic: Fresh cloves of garlic work best.
- Tomato: Ripe, tangy and juicy tomatoes are the best as they balance the strong flavors of ginger and garlic. I recommend using tomatoes and not tomato puree.
- Desi Ghee: This recipe would work with ghee, especially if you are having it to ward off cold or cough. For making it vegan, feel free to use coconut oil or any vegetable oil.
- Salt & Black pepper: The salt and black pepper make this soup perfect. While you may add any other spices, I find these two sufficient as ginger and garlic would dominate the overall flavor of this soup.
- Coriander Leaves (optional): Top the soup with fresh coriander or cilantro leaves.
Stories from Kitchen
Generally, the stories section comes later in my blogs. This soup is really really close to my heart and it takes me back to my roots where some memories are hard-wired.
Must I mention the recipe creator of this one is my father. He was no-cook but he could tell us all about food. He would tell us that what food should we have in winters. If we dislike something, he could also tell us ways to have it.
The original recipe name is 'Chhith' as Punjabis called it. It is actually not supposed to have tomatoes. The authentic recipe has just ghee with lots of ginger and garlic.
Its made purposely like a thin watery soup so that it works best as a medicine for the body during peak winters.
To make it kids-friendly, I have added tomatoes. My mom used to add few Makhanas (foxnuts) to make it more attractive. Father would add it to his bowl of daal to easily have it during meals.
Note: Since ginger and garlic are added in large quantities here and both are hot (Taseer), this soup is recommended only for winters and you must ask your doctor before having it.
How To Make Ginger Garlic Soup
Step 1 Gather, Wash, Blend Ginger Garlic
Gather all the ingredients and wash the veggies under tap. Peel off ginger and garlic and roughly chop them. Blend them coarsely. Keep it aside in a bowl.
Step 2 Blend Tomatoes
In the same blender, add washed tomatoes and grind them to make a thick paste. In a large sauce pan (preferably thick-bottomed, so that nothing sticks to it), add desi ghee or oil of your choice.
Once the ghee is hot, add ginger-garlic paste. Let it cook for 1 min on simmer.
Step 3 Simmer with Tomato gravy
Add freshly made tomato paste to the cooked ginger garlic. Cook it for 2-3 min on simmer. (you may cover with lid for better cooking) Keep sautéing in-between. Add salt and black pepper.
Add water as per the consistency you desire. I like this soup as thin soup. Boil water for 3 min.
Step 5 Serve It
The ginger garlic soup is ready. Garnish with coriander leaves or fresh herbs of your choice and serve fresh!
Variations
- Coconut Milk Ginger Soup- If not making for cold cough, this soup can be simmered in coconut milk or cream. But then avoid using tomatoes and swap them with coconut milk.
- Add another ingredient- While one may use vegetable broth or stock to make this soup. I have used only water and it worked well as I love the flavors of only ginger garlic in this soup.
- Add protein- You may add red lentils or chicken broth (but it won't e veg soup in that case) for making it protein-rich.
- Add Lemon Juice: I find ripe tomatoes enough tangy. For more tanginess, you may add vinegar or fresh lemon juice.
Expert Tips
- The store bought ginger garlic paste won't work if you are looking for a healing soup.
- Make sure to add coarsely grated ginger garlic as the slow simmering of it makes this soup special.
- Use a heavy bottomed pan as the ginger tends to be sticky and you won't like the burnt taste of it.
- The overcooking of ginger, garlic or tomato is not required as we are making a fresh and thin soup and not a gravy dish!
What to team with this Garlic Ginger Soup?
- Whole Wheat Focaccia Bread
- Vegan Gluten Free Healthy Red Pasta
- Veg Beetroot Tacos
- Veg Wheat Savoury Crepes
- Pumpkin Aloo Tikki Burger
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More Vegetarian Soups:
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Quick Garlic Ginger Soup Recipe With Tomato
Equipment
- Blender
- Pan
Ingredients
- 10 gm Ginger 2-3 teaspoon (grated/ blended)
- 10 cloves garlic
- 6 medium tomatoes
- 1.5 teaspoon desi ghee can use other cooking oil
- 2 cups water can adjust
- 1 teaspoon black pepper
- salt as per taste
Instructions
- Gather all the ingredients and wash the veggies under tap. Peel off ginger and garlic and roughly chop them. Blend them coarsely. If you like a smooth paste, add little water.
- Take washed tomatoes and grind them in a thick paste. Take an open pan preferably thick bottomed (so that nothing sticks to it). Add desi ghee or oil of your choice.
- Once ghee is hot, add ginger-garlic paste. Let it cook for 1 min on simmer. Add tomatoes paste. Cook it for 2-3 min on simmer. (you may cover with lid for better cooking) Keep sautéing in-between. Add salt and black pepper.
- Add water as per the consistency you desire. I like this soup as thin soup. Boil water for 3 min.
- The tomato ginger garlic soup is ready. Garnish with coriander leaves and serve fresh.
Notes
- The store bought ginger garlic paste won't work if you are looking for a healing soup.
- Make sure to add coarsely grated ginger garlic as the slow simmering of it makes this soup special.
- Use a heavy bottomed pan as the ginger tends to be sticky and you won't like the burnt taste of it.
- The overcooking of ginger, garlic or tomato is not required as we are making a fresh and thin soup and not a gravy dish!
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 69 |
| % Daily Value* | |
| Total Fat 3g | 4% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 4mg | 1% |
| Sodium 14mg | 1% |
| Total Carbohydrate 9.5g | 4% |
| Dietary Fiber 2.5g | 9% |
| Total Sugars 5g | |
| Protein 2.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 38mg | 3% |
| Iron 1mg | 5% |
| Potassium 480mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Anonymous says
I love this recipe. My mom makes this amazing soup and we also have it since childhood! I am definitely going to try it.
Deepti says
Thanks so much! Glad to know this.