Tomato Shorba is an Indian style tomato soup which is thin in consistency, spicy from the use of spices and is very flavourful. Try this simple recipe to make this homemade soup.
About This Recipe
Shorba is a thin and light soup that is made using local spices and herbs. The word ‘Shorba’ comes from the Arabic word Shurbah, which means soup. It is originated from the Middle East, but within the time it became very popular in India.
Tomato Shorba is an Indian version of Tomato Soup that is light, spicy, and is bursting with the goodness of Indian flavors and it comes together in just about 30 minutes.
Tamatar ka Shorba is a lighter version of the classic tomato soup and has a flavor of Indian spice.
To make this Shorba, tomatoes are cooked along with Indian spices such as whole spices, ginger, garlic, green chilies which instantly lifts up the flavor of this dish.
It is a tasty vegan-friendly dish that is apt for your Winter starter or for light Winter meal with a side of freshly baked bread or maybe crispy and buttery Bread Croutons.
I like my Shorbas a little thinner, but you can adjust the consistency according to your taste and preference.
I have used a pan here to make the shorba, but you can use a pressure cooker too for the same.
If you like that extra garlicky flavor in your soups, you can garnish your Tomato Shorba with Roasted Garlic. It gives the soup a delicious flavor.
Another similar recipe that is very popular during Winters is, Spicy Dhania Tamatar Shorba, where coriander stems are also added in the soup, which is also a regular at home.
This Tomato Shorba is,
- Super easy to make
- Prepared in just 30 minutes
- A must-have in Winters & Monsoons
Tomato – Make sure to use nice red and ripe tomatoes, as they are juicy and gives the best taste in this Shorba. If the tomatoes are too sour, then the shorba will also become sour and won’t taste great.
If the tomatoes are too sour, you can add in sugar or jaggery
Whole Spices – A few wholes spices are cooked along with the tomatoes, to give it that much need Indian spice. Later, they are ground along with the tomatoes for amazing flavor. I have used cumin seeds, bay leaves, and cinnamon.
Other Ingredients – To give it more Indian flavor, we will also use ginger, garlic, coriander leaves, green chilies, salt, and pepper.
I am sure all these ingredients are already available in your pantry. So if you are craving a good soup, collect all the ingredients and make this Shorba asap.
Step by Step Recipe
Heat vegetable oil in a pan.
Once the oil is hot, add cumin seeds, bay leaves, and cinnamon and let them crackle for few seconds.
Add ginger and garlic and fry for another minute.
Add tomatoes, fresh coriander and green chilli and cook for 2-3 minutes.
Now add 1 cup water, salt and pepper and cover the pan.
Simmer for 20-25 minutes.
Remove the pan from heat and let it cool. Discard the bay leaves.
Transfer the cooled mixture in a blender and blend until smooth.
Pass the mixture through a soup strainer.
Add the strained mixture back in the pan.
Add 1 cup of water and mix well. Garnish with fresh coriander and serve hot.
Frequently Asked Questions
To make bread croutons, slather a bread slice with butter. You can use garlic butter if you like garlic flavor. Cut it into small cubes.
Now toast the pieces in an oven until browned and crisp.
To make this soup, you just have to add coriander stems and finely chopped coriander leaves along with tomatoes and further you can follow the same recipe.
Once the Shorba is ready, you can also temper it with ghee, cumin seeds, hing and curry leaves.
Heat vegetable oil in a pan. Once the oil is hot, add cumin seeds, bay leaves, and cinnamon and let them crackle for a few seconds. Add ginger and garlic and fry for another minute.
Add tomatoes, fresh coriander, and green chili and cook for 2-3 minutes. Now add 1 cup of water, salt, and pepper and cover the pan.
Close the lid and pressure cook for 4-5 whistles or for 20-25 minutes in a pressure cooker on low heat.
Let the pressure release naturally, open the lid, discard the whole spices, and blend the tomato shorba until smooth.
I will recommend you to use fresh Tomatoes, but you can use canned tomatoes too. If using canned tomatoes, reduce the amount of water. If after cooking you feel that the soup is too thick, you can thin it out using water.
Yes, you can add in Carrots, Pumpkin, Spinach, or any other Green Leafy Vegetables in this Soup.
Benefits of Tomato Shorba
As the main ingredient here is Tomatoes, this Shorba is also a great source of Vitamin C, Potassium, Folate, and Vitamin K.
This Soup is great to consume, if you are facing a Common Cold problem.
It is also great for digestion and great to consume during stomach related issues.
It is a rich source of antioxidant, which is great for overall health.
If you love soups as much as I do, and find it difficult to make it again and again due to hectic schedules, then you can freeze Tamatar Ka Shorba.
Make a big batch of this hearty shorba and freeze in individual servings in airtight containers or ziplock freezer bags.
Thaw and reheat when you need a quick last-minute warm meal.
You can also store the leftover Shorba in an airtight container in the refrigerator for about 2 to 3 days. Make sure to cool it down properly before placing it in the fridge.
You can serve this soup in cups and just sip on it directly. You can also serve it in a soup bowl and sip using a soup spoon.
I like to serve this shorba with some crispy bread croutons and garnish of fresh coriander.
Sometimes, I also serve a Garlic Bread, an Open Toast or an Indian Style Sandwich on the side.
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Tomato Shorba Recipe
- 1 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 1 inch Cinnamon
- 1 tsp Ginger (Chopped)
- 2 tsp Garlic (Chopped)
- 500 g Tomato (Chopped)
- 2 tbsp Fresh Coriander (Chopped)
- 2 tsp Green Chilli (Chopped)
- Salt to taste
- ½ tsp Freshly Cracked Black Pepper
- Heat vegetable oil in a pan.
- Once the oil is hot, add cumin seeds, bay leaves and cinnamon and let them crackle for few seconds.
- Add ginger and garlic and fry for another minute.
- Add tomatoes, fresh coriander and green chilli and cook for 2-3 minutes.
- Now add 1 cup water, salt and pepper and cover the pan.
- Simmer for 20-25 minutes.
- Remove the pan from heat and let it cool.
- Discard the bay leaves.
- Transfer the cooled mixture in a blender and blend until smooth.
- Pass the mixture through a soup strainer.
- Add the strained mixture back in the pan.
- Add 1 cup of water and mix well.
- Cook the soup for 3-4 minutes.
- Garnish with fresh coriander and serve hot.