Tomato Shorba (Tamatar Ka Shorba)
on May 15, 2025
Tomato Shorba (Tamatar ka Shorba) is a spicy Indian-style tomato soup made using fresh tomatoes, ginger, garlic, and spices. Here is how to make it (gluten-free).
Here are some more soup recipes: Pumpkin Apple Soup, and Tomato Basil Bisque.
About Tomato Shorba
Shorba is a thin, light Indian-style soup made with local spices and herbs. ‘Shorba’ comes from the Arabic word ‘Shorbah,’ which means soup. It originated in the Middle East but became very popular in India.
Tomato Shorba (Tamatar Ka Shorba) is an Indian version of tomato soup that is light, spicy, and bursting with the goodness of Indian flavors.
My dinner is often soup with some salad, grilled chicken, or fish to accompany it. Although soups are very comforting during monsoons and winters, I drink them almost throughout the year, and this Indian-style tomato soup is one of my favorites.
I like to top it with crispy bread croutons, which give the soup a nice crunch while sipping. You can also serve it with a crusty bread.
Ingredients
Tomato – Use nice red and ripe tomatoes.
Whole Spices – You will need cumin seeds, bay leaves (tejpatta), and cinnamon (dalchini).
Others – You will also need water, oil, ginger, garlic, cilantro (fresh coriander leaves), green chilies, salt, and pepper to make this tomato shorba recipe.
Add a little sugar or jaggery to balance the acidity of the tomatoes if the tomato shorba is too tangy.
Water can be replaced with vegetable stock (vegetable broth) for even enhanced taste.
For The Tempering – Tempering is optional but gives the tamatar shorba a delicious flavor. You will need ghee, cumin seeds, asafetida (hing), and curry leaves.
Replace ghee with oil for a vegan recipe.
You can make a variation of this soup by adding a cup of cilantro (coriander leaves). This tomato dhaniya shorba also tastes delicious.
You can also add some cubed carrots, cubed red peppers, and cubed pumpkin to make a variation of this recipe.
How To Make Tamatar Ka Shorba
Make The Shorba
Heat 1 tablespoon oil in a pan over medium-high heat.
Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 inch piece of cinnamon stick
Add 1 teaspoon chopped ginger and 2 teaspoon chopped garlic and saute for a minute.
Now add the following ingredients and cook for 2-3 minutes.
- 1 pound (500 g) chopped tomatoes
- 2 tablespoon chopped cilantro
- 2 teaspoon chopped green chilies
Now add the following ingredients and stir well.
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Reduce the heat to low.
Cover the pan with a lid and cook for 20-25 minutes.
Remove the pan from heat and let the mixture cool for 10 minutes. Discard the bay leaves.
Transfer the cooled mixture to a blender and blend until smooth.
Pass the mixture through a fine mesh strainer.
Add the mixture back to the pan.
Add 2 cups of water and mix well. Bring it to a boil over medium-high heat.
Check for salt and pepper and add more if needed.
Add some sugar or jaggery if the shorba is too tangy.
Temper The Shorba
Heat 1 tablespoon ghee in a small pan over medium-high heat.
Add the following ingredients once the ghee is hot, and let them crackle for 3-4 seconds.
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 10-12 curry leaves
Pour the tadka over the shorba and mix well. Garnish with cilantro and serve hot.
Frequently Asked Questions
Follow the recipe until water is added to a stovetop pressure cooker. Pressure cook for 1 whistle on high heat. Reduce the heat and cook for 5 minutes. Now remove the cooker from heat and let the pressure release naturally. Open the cooker and follow the remaining recipe.
Yes, you can use canned tomatoes to make this recipe.
Storage Suggestions
Tamatar ka Shorba can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan or microwave until nicely hot before serving.
You can also freeze it for upto 3 months. Thaw, reheat and serve.
You Might Also Like
Tomato Shorba Recipe (Tamatar ka Shorba)
Ingredients
For The Shorba
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 bay leaves (tejpatta)
- 1 inch piece of cinnamon stick (dalchini)
- 1 teaspoon chopped ginger
- 2 teaspoons chopped garlic
- 1 pound chopped tomatoes (500 g)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons chopped green chilies
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly cracked black pepper (or to taste)
For Tempering
- 1 tablespoon ghee (use oil for a vegan recipe)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 10-12 curry leaves
Instructions
Make The Shorba
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, bay leaves, and cinnamon and let them crackle for 4-5 seconds.
- Add ginger and garlic and saute for a minute.
- Add tomatoes, cilantro, and green chilies and cook for 2-3 minutes.
- Now add 1 cup water, salt, and pepper and stir well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 20-25 minutes.
- Remove the pan from heat and let the mixture cool for 10 minutes. Discard the bay leaves.
- Transfer the cooled mixture to a blender and blend until smooth.
- Pass the mixture through a fine mesh strainer.
- Add the mixture back to the pan.
- Add 2 cups of water and mix well. Bring it to a boil over medium-high heat.
- Check for salt and pepper and add more if needed.
- Add some sugar or jaggery if the shorba is too tangy.
Temper The Shorba
- Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add cumin seeds, asafetida, and curry leaves and let them crackle for 3-4 seconds.
- Pour the tadka over the shorba and mix well. Garnish with cilantro and serve hot.
