Flavor packed with warm spices, Tamatar 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.
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. Tamatar Shorba it is!
Tamatar Shorba or 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 Tamatar 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 big 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 Tamatar Shorba or 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 Tamatar 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
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.
Video
Nutrition
Comments are closed.
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.
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January 29, 2013 at 8:06 AMGorgeous soup, Kankana! I can drink this up in seconds after a long hard day at work.
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!
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.
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. 😉
Melka
January 18, 2013 at 2:24 PMHi, I’ve just found your blog. I love it! Beautiful photos and great recipies. Hugs:-)
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!
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..
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.
Nancy/SpicieFoodie
January 16, 2013 at 8:07 AMWhat scrumptious flavours in your soup! And as always lovely photos Kankana. Thanks for sharing.
vanamala
January 16, 2013 at 7:33 AMLovely pics….and soup too
Ella-HomeCookingAdv
January 16, 2013 at 7:04 AMThis soup looks yummmy:) I love the colors and the taste is for sure rewarding.
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!
Lail | With A Spin
January 15, 2013 at 8:31 PMExaxtly what I need while fighting a soar throat. Great clicks as always.
thyme (Sarah)
January 15, 2013 at 7:45 PMBeautiful soup…I would love to give a try. The colors are so rich and pretty!
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.
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 🙂