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. Here is how to make it.
About This Recipe
Shorba is a thin and light soup that is made using local spices and herbs. The word ‘Shorba’ comes from Arabic word Shurbah, which means soup. It is originated from Middle East, but within time its becoming 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.
Tamatar Ka Shorba is an easy and quick recipe to make and comes together in just about 30 minutes.
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 Burnt 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.
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.
Spiced Indian Tomato Soup or Tomato Shorba is a lighter version and has a flavor of Indian spices, unlike the classic Tomato Soup.
The cream is added in the Tomato Soup to make it creamy and rich, whereas it is not added in the Tomato Shorba.
To make this soup, you just have to add coriander stems along with tomatoes and further you can follow the same recipe.
Once the Shorba is ready, you can also temper it with ghee, mustard seeds, hing and curry leaves.
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.
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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
- 1/2 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.