Tomato 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).
About Tomato Shorba
Shorba is a thin, light Indian-style soup made using local spices and herbs. ‘Shorba’ comes from the Arabic word Shurbah, which means soup. It originated from the Middle East, but over time, it became very popular in India.
Tomato Shorba is an Indian version of tomato soup that is light, spicy, and bursting with the goodness of Indian flavors. It comes together in just about 30 minutes.
Tamatar ka shorba is perfect to serve for cold, rainy, or winter days. Top it with bread croutons to make it filling.
This recipe is vegan and gluten-free. You can double or triple it too.
Here are some more soup recipes that you can try
Tomato – Make sure to 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 if the shorba is too tangy.
How To Make Tomato Shorba
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 another 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.
Check for salt and pepper and add more 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.
Once the ghee is hot, add 1 teaspoon cumin seeds, ¼ teaspoon asafetida (hing), and 10-12 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.
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.
Follow the recipe until adding water 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.
Yes, you can add carrots, pumpkin, spinach, or any other green leafy vegetables in this soup.
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 make a big batch of tamatar ka shorba and freeze it.
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 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 sip on it directly. You can also serve it in a soup bowl and sip with a spoon.
I like to top it with some crispy bread croutons and chopped cilantro.
Sometimes, I serve garlic bread, open toast or an Indian style sandwich along with it.
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Tomato Shorba Recipe
- 1 tablespoon Vegetable Oil
- 1 teaspoon Cumin Seeds
- 2 Bay Leaves
- 1 inch Cinnamon
- 1 teaspoon Ginger (Chopped)
- 2 teaspoon Garlic (Chopped)
- 500 g Tomato (Chopped)
- 2 tablespoon Fresh Coriander (Chopped)
- 2 teaspoon Green Chilli (Chopped)
- Salt to taste
- ½ teaspoon 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.