Tomato Shorba Recipe – Spiced Indian Tomato Soup helps you in making Indian style tomato soup that is somewhat more spicy and thinner than the regular tomato soup. This is a perfect soup for the nippy weather. It is also called dhania tamatar ka shorba. This shorba is a fusion of tomato soup and Indian curry.
What is a shorba?
The term ‘shorba’ is derived from Arabic word ‘shurbah’ that means soup or gravy. Shorba is believed to have originated from erstwhile Persia where the term referred to salted water in which meat was boiled.
In India, term shorba refers to thin gravy – of mostly meat. Like many meat dishes, shorba came to India with Mughals. They also brought the famous tandoori cooking to India.
Now many versions of both non-vegetarian and vegetarian shorba are made here. We can easily consider hot and spicy tomato rasam to be the South Indian version of tomato shorba.
How to make tomato shorba?
To make the shorba, heat some oil in a pan. Add whole garam masala, cumin seeds, ginger garlic paste, and saute. Then add diced tomatoes, and coriander (cilantro) roots and stem. Also add chilli powder and some salt. Cook covered for fifteen to twenty minutes. Allow the mixture to cool. Then blend it and strain the soup.
Add a little sugar if required. Check and adjust the seasonings. Cook it once again for few minutes. In order to infuse some more flavor, give it a tadka of ghee, dried whole red chilli, and cumin seeds. Garnish with some chopped coriander leaves and serve hot.
Serve hot tomato shorba garnished with cilantro (dhania)
You can check many more soup recipes that I have shared earlier. I very often make cream of mushroom soup and lemon coriander soup.
Tomato Shorba Recipe-Spiced Indian Tomato Soup
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| Servings | Prep Time |
| 3 servings | 5 minutes |
| Cook Time |
| 20 minutes |
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Make this mildly spicy tomato shorba to get warmth in winters. It can be served before meals and also as a side dish with main course.
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- 4 medium tomatoes diced
- 1 small bunch cilantro/coriander leaves roots and stem separated from the leaves and kept aside
- 1 tablespoon ghee/cooking oil
- 4 corns whole black pepper/kali mirch
- 2 bay leaves/tej patta
- 1 black cardamom/badi ilaichi
- 1 inch stick cinnamon/dalchini
- 2-3 green cardamom (chhoti ilaichi)
- 1 teaspoon cumin seeds (zeera)
- 1/2 teaspoon red chilli powder
- 1 teaspoon ghee or butter
- 1/2 teaspoon cumin seeds (zeera)
- 2 whole dry red chillies
- Heat oil in a pan. Add bay leaves, black pepper corns, black cardamom, green cardamom, cinnamon stick, and cumin seeds. When the cumin starts to splutter add diced tomatoes and coriander roots and stem. Add red chilli powder and salt to taste. Stir well. Add half cup water. Cover and cook on low flame for 10 minutes. Open the lid occasionally to check. If water has reduced considerably, add some more water so that tomatoes do not get burnt.
- Remove the tomatoes from flame, and allow them to cool a bit. Remove bay leaves. When slightly cold, blend it well in a blender. Pass the mixture through a sieve.
- Once again keep the soup on medium flame. Add two cups of water, or as much water as needed for making thin soup. Adjust salt in the soup. If it is too sour, add a teaspoon of sugar. Once the mixture comes to a boil remove from flame.
- Heat ghee in a tadka pan and add cumin seeds to hot ghee. Once they start to crackle, add whole red chillies. Pour this tadka over tomato shorba.
- Shorba is ready. Garnish with fresh chopped coriander leaves and serve hot.
- You can use a carrot too along with the tomatoes in the soup. It will act as a thickening agent and will also provide sweetness to the soup.
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