Tomato Shorba (Tamatar Ka Shorba)

4.75 from 4 votes

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.

Here are some more soup recipes: Pumpkin Apple Soup, Tomato Basil Bisque, and Chinese Hot and Sour Soup.

Tomato shorba served in a cup.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

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 oil, ginger, garlic, cilantro (fresh coriander leaves), green chilies, salt, and pepper.

Add a little sugar or jaggery to balance the taste of the shorba if it is too tangy.

For The Tempering – Tempering is optional but gives the shoba 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 and cubed pumpkin to make a variation of this recipe.

How To Make Tamatar 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
Cumin seeds, bay leaves and cinnamon added to hot oil in a pan.

Add 1 teaspoon chopped ginger and 2 teaspoon chopped garlic and saute for a minute.

Ginger and garlic added to the pan.

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
Tomato, cilantro and chilies added to the pan.

Now add the following ingredients and stir well.

  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
Water, salt and pepper added to the pan.

Reduce the heat to low.

Cover the pan with a lid and cook for 20-25 minutes.

Pan covered with a lid.

Remove the pan from heat and let the mixture cool for 10 minutes. Discard the bay leaves.

Bay leaves discarded from cooled tomato mixture.

Transfer the cooled mixture to a blender and blend until smooth.

Tomato mixture transferred to a blender.
Blended until smooth.

Pass the mixture through a fine mesh strainer.

Passing 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.

Tomato mixture added back to the pan.

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
Cumin seeds, asafetida and curry leaves added to hot ghee.

Pour the tadka over the shorba and mix well. Garnish with cilantro and serve hot.

Tempering poured over the shorba.
Ready tomato shorba.

Frequently Asked Questions

How do I make tamatar shorba in a pressure cooker?

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.

Can I use canned tomatoes to make this recipe?

Yes, you can use canned tomatoes to make this recipe.

You Might Also Like

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 (vegan, gluten-free).
4.75 from 4 votes

Tomato Shorba Recipe (Tamatar ka Shorba)

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.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

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
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Notes

Use the best quality tomatoes to make this shorba.
You can increase or decrease the amount of green chillies and ginger according to your taste.
To make Jain version, skip adding ginger and garlic.

Nutrition

Calories: 60kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 24mg, Potassium: 305mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1055IU, Vitamin C: 18mg, Calcium: 20mg, Iron: 1mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating