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.
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 :
No Knead Bread – QUICK and EASY
Here are MORE SOUP RECIPES to try
- 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)
- 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.