Indian Railway Soup

 A teacher of mine made this soup for me years ago, and I fell in love with it instantly. When I asked her for the recipe, she handed me a list of ingredients with no measurements at all. She laughed and said she had to keep a few secrets for herself, which I found completely charming.

Since then, I’ve collected Indian cookbooks that included versions of this classic Railway Tomato Soup, but none of them matched her list exactly. Some called for beets, some used garam masala, and a few even added ketchup. Her version leaned more traditional — a fuller spice profile, no shortcuts, and no beetroot for color.

I eventually realized it’s a lot like asking someone in the U.S. for a tomato soup recipe. You might get anything from something resembling Campbell’s to a silky tomato bisque. So I stayed loyal to her ingredients and kept experimenting until it tasted just like the bowl she served me in her kitchen all those years ago.

While her version became my touchstone, this soup also has a history far beyond that kitchen. Indian Railway Tomato Soup has been a beloved staple on long‑distance trains for decades — a warm, comforting bowl served in chilly compartments as the countryside blurred past the windows. Early railway cooks relied on simple pantry ingredients and a generous hand with spices, creating a soup that was both practical and deeply flavorful. Over time, the recipe evolved from region to region, which explains why so many modern versions look different from the one she gave me. But at its heart, it has always been a humble, nourishing soup meant to make a long journey feel a little more like home.

Indian Railway Soup

2 tbsp ghee

1 small onion, chopped

1 green chili, chopped

3/4 tsp pink salt

1/4 tsp black pepper

1 clove of garlic, minced

1 tsp black mustard seeds

1 tsp cumin seeds

5 curry leaves, fresh or dried

4 medium tomatoes

4 cups vegetable broth + 1 cup water (she had just water on her list, but I never figured out the richness without vegetable broth)

1 1/2 tbsp unsweetened shredded coconut, dried

1 handful of fresh cilantro, chopped

1 tsp red chili powder

1/4 tsp cinnamon

1 tbsp jaggery or raw sugar

Makes 4 servings

In a Dutch oven, over medium heat, add the ghee, onion, green chili, salt, and pepper.  Cook for 3-4 minutes.  Add the garlic, mustard seeds, cumin seeds, and curry leaves.  Cook for another minute or until the seeds start to pop.  In a blender, add the onion mixture, the tomatoes, and vegetable broth.  Blend till smooth.  Add this tomato mixture to the Dutch oven.  Add the coconut, cilantro, red chili powder, and a cup of water to the blender.  Blend till smooth.  Add the mixture to the Dutch oven.  Bring to a boil, cover, and then reduce the heat to low.  Cook for 10 minutes.  Add the cinnamon and jaggery and cook for another minute. Serve hot.

Sometimes I get lazy and throw all the ingredients in my Miomat on the creamy soup setting.  Though I have to wait to add some of the vegetable broth at the end.  Since the Miomat isn't large enough for all the ingredients to fit.

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To feel safe and warm on a cold, wet night, all you really need is soup.

 - Laurie Colwin