Flavor packed with warm spices, Tomato Shorba is an Indian tomato soup that was introduced by the Mughals. It is typically prepared with only tomatoes, but I like to add one red pepper and then roast it for maximum flavor burst.
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The weather is nippy and we are officially in soup season. Also after the food indulging vacation in India, I needed some light meals in my weekly menu.
Tomato Shorba:
The history of shorba goes way back to ancient Persia. In the word ‘Shorba’, ‘Shor‘ refers to as ‘salty and ‘Ba‘ means a ‘stew dish cooked with water.’
Along with many beautiful dishes, Mughals also introduced Shorba to Indian cuisine during their time. Like all Indian dishes, this soup too is prepared with warm spices
What spices goes in Tomato Shorba?
I am sure we all have our version of spices that goes in the shorba and this is what I like to add:
- Bay leaf
- Dried fenugreek leaves (Kasuri methi)
- Cumin powder
- Coriander powder
- Black pepper
Typically shorba is prepared by adding everything in a bog pot and slow simmering it away until it’s cooked.
I like to roast the tomatoes as it brings out the sweetness. Along with the tomatoes, I added some red peppers (shimla mirch) because the combination always works.
How do prepare Tomato Shorba?
It is by far the easiest soup to make any time of the year.
- Cut tomatoes and red pepper into wedges and place in an ovenproof dish. Add few smashed garlic too. Roast at 375F for 40 minutes.
- Blend the softened veggies until it’s smooth.
- Cook the puree in ghee along with the warm spices.
- Serve with a drizzle of heavy cream (optional) along with fresh black pepper.
Can you freeze Tomato Shorba?
YES! Make a big batch and freeze it for lazy days. Thaw and re-heat before serving.
Pair this soup with :
Focaccia Bread with Tomato Rosemary Lemon
Roasted Garlic and Cilantro Bread
Rustic White Bread
No Knead Bread – QUICK and EASY
Here are MORE SOUP RECIPES to try
Tomato Shorba - Spiced Tomato Soup
Flavor packed with warm spices, Tomato Shorba is an Indian tomato soup that was introduced by the Mughals. It is typically prepared with only tomatoes, but I like to add one red pepper and then roast it for maximum flavor burst.
Ingredients
- 4 tomatoes
- 4 garlic cloves
- 1 red pepper
- ¼ cup olive oil
- 1 and ½ teaspoon salt
- 1 teaspoon ghee
- 2 bay leaves
- 1 teaspoon kasuri methi
- 1 teaspoon cumin powder
- 1/4 teaspoon cracked black pepper
- 1 teaspoon coriander powder
- heavy cream to drizzle at the end (optional)
- black pepper for garnish (optional)
Instructions
- Preheat oven to 375 F
- Cut the tomatoes and red pepper in wedges and place it in an ovenproof dish.
- Smash the garlic cloves and add to the same dish.
- Drizzle the oil and 1 teaspoon salt. Mix it around and place in the middle rack of the oven. Roast for 40 minutes.
- Once it cooled after roasting, pour everything from the dish to a blender and blend to a smooth puree.
- In a heavy bottom pan add the ghee. Once it’s melted, drop the bay leaves. Crush the dried fenugreek leaves and sprinkle that too.
- Pour the puree from the blender and mix it around.
- Sprinkle the cumin powder, black pepper and coriander powder give a mix. Pour the water and ½ teaspoon salt. Let it simmer for 5 minutes.
- Serve the tomato shorba warm.
Comments are closed.
Sharmila
January 14, 2013 at 7:37 PMThat looks gorgeous! The perfect thing for this near freezing weather we’re having.
Debjani
January 14, 2013 at 7:37 PMI think you should seriously consider looking for a publisher. Your recipes paired with photos are an absolute treat!
Those shiny buttered rolls are as tempting.
Kankana
January 15, 2013 at 5:36 PMYou are extremely sweet and always so kind Debjani 🙂 Thanks a lot!
Richa
January 14, 2013 at 7:53 PMgorgeous pictures Kankana.. i love this simple spiced up shorba. so pretty:)
dishesfrommykitchen
January 14, 2013 at 8:09 PMI love shorba..it is such an Perfect bowl for this coooooooold weather. WIsh to enjoy this hot bowl sitting in the couch… Lovely pictures Kankana !!!
Siri
January 14, 2013 at 8:12 PMPass me the whole bowl. Will ya? For the kind of gloomy, chilly weather we have here, that soup looks very comforting and appetizing. Visual treat for my sore eyes! 😀
Siri
chinmayie @ love food eat
January 14, 2013 at 8:19 PMNormally I would be eating at least 2-3 kids of soups a week this time of the year. Surprisingly I haven’t made too many soups this year. This spiced up version looks amazing though.
Archana
January 14, 2013 at 9:08 PMLovely recipe and pictures too. I love the picture where the vegetables have some dew on them. They look so gorgeous..Keep them coming Kankana.
Laura (Tutti Dolci)
January 14, 2013 at 9:28 PMStunning, I love all these flavors!
Mallika
January 14, 2013 at 9:33 PMAlas! I do not have an option to click the like button here on all the above comments, else I would surely have done that Kankana! I love the way your soup looks, simple and rustic with those torn breads and crumbs around. I almost feel like licking the soup off my screen! Dead gorgeous!
Reem
January 14, 2013 at 10:05 PMLOVE!!!
Kankana, your pics makes me smile… Like huge smile!!!!
And this soup… DROOOOOLLLL
Rosa
January 14, 2013 at 11:10 PMA flavorful and comforting soup! I love everything about it.
Cheers,
Rosa
Dana
January 14, 2013 at 11:54 PMMost of the ingredients are available from my vegie garden now, but it is too hot Down Under for this wonderful recipe.
Gabriela
January 15, 2013 at 1:10 AMGorgeous photos! In my home country – Romania, we have also this thick soups that you call shorba, and what we call cioba (when pronounced, is pretty much the same) that I love. Your version is very nice, and I will give it a try, as my boyfriend really enjoys Indian food.
Kankana
January 15, 2013 at 5:37 PMThanks Gabriela 🙂 And you should definitely share the cioba recipe. I would love to try it!
nisha
January 15, 2013 at 3:49 AMsooo pretty…love all the pics kankana.. and it certainly is soup weather this side of the pond
Arch
January 15, 2013 at 6:46 AMLove the look of that shorba…You must continue that photography tutorial for us who drool over your pics and still can’t take good shots !
Vijitha Shyam
January 15, 2013 at 8:19 AMThat looks so comforting for this weather. Can you pack this for my lunch? 🙂
Soma
January 15, 2013 at 8:27 AMBeautiful pictures again. It’s been dull, rainy and gloomy here from yesterday. Your soup was just the prefect thing to have a warm feeling.
najla koya
January 15, 2013 at 8:56 AMStunning shots!! Couldn’t take my eyes off the screen.. Perfect comfort food!!
krishna
January 15, 2013 at 10:07 AMits very cold over here.. so this spicy soup is going to be very much enjoyable.. may be i’ll cook it tomorrow.. today i’ve already cooked carrot soup..:)
Sonali
January 15, 2013 at 12:31 PMGreat recipe.I am a great fan of soups and even more of tomato soup.I am sure the roasted bell pepper and the masalas will give a spicy twist to the usual one.A must try recipe for sure.
Sneh | Cook Republic
January 15, 2013 at 3:01 PMbeautiful soup K! I have always made mine with just tomatoes and I think the capsicum is a wonderful addition 🙂
Eha
January 15, 2013 at 6:17 PMWith our tomato season in full swing here Down Under can’t wait to try this recipe so simple but obviously so full of flavour.
thyme (Sarah)
January 15, 2013 at 7:45 PMBeautiful soup…I would love to give a try. The colors are so rich and pretty!
Lail | With A Spin
January 15, 2013 at 8:31 PMExaxtly what I need while fighting a soar throat. Great clicks as always.
Yasmeen @ Wandering
January 16, 2013 at 2:33 AMI adore the tomato-pepper combination, and of course the cinnamon and garlic. So comforting and such a beautiful color!
Ella-HomeCookingAdv
January 16, 2013 at 7:04 AMThis soup looks yummmy:) I love the colors and the taste is for sure rewarding.
vanamala
January 16, 2013 at 7:33 AMLovely pics….and soup too
Nancy/SpicieFoodie
January 16, 2013 at 8:07 AMWhat scrumptious flavours in your soup! And as always lovely photos Kankana. Thanks for sharing.
Sylvie @ GitK
January 16, 2013 at 1:43 PMI’ve been on a soup kick lately and a little spiciness sounds like just the thing to warm up.
Radhika @ Just Homem
January 17, 2013 at 6:38 PMLove the warm tone of the pictures kana..
Red bell pepper and tomatoes roasted create a robust flavor. Love the combo any day..
Krithi
January 18, 2013 at 11:28 AMI made this for dinner last night Kankana.. So delicious and rich. It was bit spicy for my palate so I added some yogurt to even it out. Overall, simple to make and a superb soup.
On a side note, I should agree with Deb, you should start looking for a publisher. your pics are awesome!
Melka
January 18, 2013 at 2:24 PMHi, I’ve just found your blog. I love it! Beautiful photos and great recipies. Hugs:-)
Nami | JOC
January 18, 2013 at 9:41 PMWhile husband is gone I rely on soup and stew dishes… yet looking at your soup, I feel like I haven’t had good soup like this yet! Gorgeous clicks, Kankana. Just like pages from food magazine. I wish there are more pages to flip through. 😉
a farmer in the dell
January 20, 2013 at 2:46 PMIt is freezing here in Oregon. This lovely soup will be the perfect thing to make tonight. I love how simple the ingredients are.
anita menon
January 22, 2013 at 5:46 AMcome to you space such a long time. Its so refreshing to see such splendid colours. The photography is amazing. Love the recipe. Have to make it!
[email protected]
January 29, 2013 at 8:06 AMGorgeous soup, Kankana! I can drink this up in seconds after a long hard day at work.
Margot
February 6, 2013 at 8:59 AMI just wanted to say that you have different kind of Shorbas, because you don’t find Shorba Only in India. Countries like Algeria, Morocco etc also have their kind. So you might wanna try all the Shorba soups there are, because the Algerian one is Pretty delicious too.