Spicy Rasam From Leftover Tomato Soup Recipe

Recipe By Slurrp

Spicy Rasam is a tangy and flavorful South Indian soup made from leftover tomato soup. This recipe transforms the plain tomato soup into a delicious and comforting dish by adding traditional rasam spices and herbs. The spicy rasam is perfect to warm you up on a cold day and can be served as a soup or with steamed rice. It is a quick and easy recipe that makes use of leftover soup and adds a spicy twist to it.

13 Rating -
Spicy Rasam From Leftover Tomato Soup

ingredients serve

Ingredients for Spicy Rasam From Leftover Tomato Soup Recipe

  • 0.33 cup Leftover Tomato Soup
  • 0.17 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 0.17 Onion, Chopped
  • 0.33 Green Chilies, Slit
  • 0.58 Lic Cloves, Minced
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Coriander Powder
  • 0.33 cup Water
  • 0.17 tablespoon Tamarind Pulp
  • As required Salt To Taste
  • 0.17 teaspoon Jaggery
  • 0.17 tablespoon Ghee
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • 0.33 Dried Red Chilies
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Spicy Rasam From Leftover Tomato Soup Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions, green chilies, and garlic. Saute until onions turn translucent.
  • STEP 3.Add turmeric powder, red chili powder, and coriander powder. Mix well.
  • STEP 4.Add the leftover tomato soup and water. Bring it to a boil.
  • STEP 5.Add tamarind pulp, salt, and jaggery. Let it simmer for 10 minutes.
  • STEP 6.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and dried red chilies. Let them splutter.
  • STEP 7.Pour this tempering over the rasam and mix well.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice or as a soup.

Cooking Tips

  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • If you don't have leftover tomato soup, you can make a fresh batch by boiling tomatoes, onions, garlic, and spices.
  • Adding tamarind pulp gives a tangy flavor to the rasam. You can adjust the quantity based on your taste.
  • Make sure to simmer the rasam for at least 10 minutes to allow the flavors to blend well.

Storage and Serving

  • Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the rasam before serving and adjust the consistency by adding water if needed.
  • Serve the spicy rasam with steamed rice or as a comforting soup.
calories per serving
< 1 g Fat< 1 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
  • Fiber


  • Carbs
  • Protein
    < 1g
  • Fiber


  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp