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    Home » Recipes

    Tamatar Shorba

    January 22, 2024 by Kankana Saxena

    Jump to Recipe Print Recipe

    Flavor packed with warm spices, Tamatar Shorba or Tomato Shorba is an Indian tomato soup. It is typically prepared with only tomatoes, but I like to add red peppers and a whole head of garlic and then roast it for maximum flavor burst.

    Tomato Shorba

    This classic Indian soup is a harmony of spices, tomatoes, and dried herbs that come together to create a soul-soothing experience. The red pepper is not a mandate, but it does add a nice flavor and taste to the shorba

    History of 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.’ Shorba, a term that originated from the Arabic word "shurbah," which means soup, has been a traditional part of Indian gastronomy for centuries.

    The journey of Tomato Shorba can be traced back to the Mughal era. 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

    Tomato Shorba

    Fun Fact

    Did you know tomatoes were introduced to the Indian subcontinent by the Portuguese in the 16th century? Initially met with skepticism, tomatoes gradually found their way into various Indian dishes, contributing to the diverse and vibrant flavors of Indian cooking.

    Ingredients in Tamatar Shorba or Tomato Shorba?

    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) and garlic.

    Tomatoes - Use fresh tomatoes to make tomato shorba. Of cource during summer you will get sweet seasonal tomatoes which is difficult during winter months. But roasting dies help to bring out the sweetness and enhance the flavor.

    Red Peppers - Red Peppers are not normally used in tomato shorba, but I add it for extra flavor. You can skip peppers and use just tomatoes.

    Garlic - I absolutely love garlic in tomato soup, and I add an entire head of garlic. I like to roast it all together and that makes the cooking process very easy too.

    Spices used - This is Indian tomato soup and so you have to add warm spices. I keep it simple with bay leaves, cinnamon sticks, cumin powder, coriander powder and dried fenugreek leaves.

    Ghee - You can use oil too, but ghee makes it extra special, and we all know that ghee adds nutty flavor to the soup.

    Steps to prepare

    Steps to prepare

    It is by far the easiest soup to make any time of the year.

    1. Cut tomatoes and red pepper into wedges or half and place in an ovenproof dish. Trim the edge of an entire head of garlic and place that too in the same dish. Drizzle oil, sprinkle salt and roast it.

    2. Once it's cooled down, squeeze out the garlic cloves.

    3. Pour everything to a blender and blend to a smooth consistency.

    4. In a heavy bottom pan, add ghee along with bay leaves and cinnamon stick. Let it sizzle for a few seconds.

    Steps to prepare

    5. Add the spice powder and stir it for a minute or two. Make sure to keep the heat low, so the spice doesn't get burnt.

    6. Pour the tomato and pepper purée and ½ cup water. Stir it around.

    7. Add dried fenugreek leaves and let it simmer for 5 minutes.

    8. Taste for salt and add more if needed.

    Enjoy Tomato Shorba with crusty bread.

    Tomato Shorba

    FAQs

    What is the difference between tomato soup and tomatar shorba?

    Tomato soup and Tamatar Shorba are both tomato-based soups, but they differ in terms of their cultural origins, the spices and the flavor.

    Can you freeze Tamatar Shorba ?

    YES! Make a big batch and freeze it for lazy days. Thaw and re-heat before serving. You can add some fresh spices to enhance the flavor.

    Is shorba thicker than soup?

    It is actually the opposite. Shorba is more light and less creamy than regular western soup.

    How to serve Tomato Shorba?

    Tomato Shorba is usually served alongside biryani or with kebab, but we personally like it with bread. So here are some easy homemade bread you can try.

    Focaccia Bread with Tomato Rosemary Lemon

    Roasted Garlic and Cilantro Bread

    Pesto Pull-Apart Bread

    No-Knead Bread

    Tomato Shorba

    Tomato Shorba - Spiced Tomato Soup

    Kankana Saxena
    Flavor packed with warm spices, Tamatar Shorba or Tomato Shorba is an Indian tomato soup. It is typically prepared with only tomatoes, but I like to add red peppers and a whole head of garlic and then roast it for maximum flavor burst.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 0 Serves 4
    Calories 296 kcal

    Ingredients
     

    • 4 tomatoes
    • 1 Head of garlic
    • 2 Red pepper
    • tablespoon Olive oil
    • 1.5 teaspoon Salt
    • 1 tablespoon ghee
    • 2 Bay leaves
    • 1 Small cinnamon stick
    • 1 teaspoon kasuri methi
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • heavy cream to drizzle at the end (optional)

    Instructions
     

    • Preheat oven to 375 F
    • Cut the tomatoes and red pepper in wedges or half. Trim the end of the garlic bulb and place it in an ovenproof dish. Drizzle oil and sprinkle salt. Bake for 35 minutes.
    • Let it cool and then squeeze out the garlic cloves. Place everything in a blender and blend to smooth consistency.
    • In a heavy bottom pan, add ghee along with bay leaves and cinnamon stick. Let it sizzle for a few seconds, then add the cumin powder along with coriander powder
    • Keeping the heat low, stir around the spice and cook for 1 minute. Don't burn the spices.
    • Pour the tomato and pepper puree, and add ½ cup water.
    • Add the dried fenugreek leaves and stir it around. Now let it simmer for 5 minutes.
    • Taste for salt and add more if needed.
    • Serve the tomato shorba warm.

    Nutrition

    Serving: 1ServingsCalories: 296kcalCarbohydrates: 36gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 3527mgPotassium: 1731mgFiber: 12gSugar: 23gVitamin A: 11588IUVitamin C: 373mgCalcium: 102mgIron: 4mg
    Keyword easy dinner, Indian soup, soup recipe, winter meal

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    Reader Interactions

    Comments

    1. Margot

      February 06, 2013 at 8:59 am

      I 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.

    2. reese@SeasonwithSpic

      January 29, 2013 at 8:06 am

      Gorgeous soup, Kankana! I can drink this up in seconds after a long hard day at work.

    3. anita menon

      January 22, 2013 at 5:46 am

      come 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!

    4. a farmer in the dell

      January 20, 2013 at 2:46 pm

      It is freezing here in Oregon. This lovely soup will be the perfect thing to make tonight. I love how simple the ingredients are.

    5. Nami | JOC

      January 18, 2013 at 9:41 pm

      While 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. 😉

    6. Melka

      January 18, 2013 at 2:24 pm

      Hi, I've just found your blog. I love it! Beautiful photos and great recipies. Hugs:-)

    7. Krithi

      January 18, 2013 at 11:28 am

      I 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!

    8. Radhika @ Just Homem

      January 17, 2013 at 6:38 pm

      Love the warm tone of the pictures kana..
      Red bell pepper and tomatoes roasted create a robust flavor. Love the combo any day..

    9. Sylvie @ GitK

      January 16, 2013 at 1:43 pm

      I've been on a soup kick lately and a little spiciness sounds like just the thing to warm up.

    10. Nancy/SpicieFoodie

      January 16, 2013 at 8:07 am

      What scrumptious flavours in your soup! And as always lovely photos Kankana. Thanks for sharing.

    11. vanamala

      January 16, 2013 at 7:33 am

      Lovely pics....and soup too

    12. Ella-HomeCookingAdv

      January 16, 2013 at 7:04 am

      This soup looks yummmy:) I love the colors and the taste is for sure rewarding.

    13. Yasmeen @ Wandering

      January 16, 2013 at 2:33 am

      I adore the tomato-pepper combination, and of course the cinnamon and garlic. So comforting and such a beautiful color!

    14. Lail | With A Spin

      January 15, 2013 at 8:31 pm

      Exaxtly what I need while fighting a soar throat. Great clicks as always.

    15. thyme (Sarah)

      January 15, 2013 at 7:45 pm

      Beautiful soup...I would love to give a try. The colors are so rich and pretty!

    16. Eha

      January 15, 2013 at 6:17 pm

      With our tomato season in full swing here Down Under can't wait to try this recipe so simple but obviously so full of flavour.

    17. Sneh | Cook Republic

      January 15, 2013 at 3:01 pm

      beautiful soup K! I have always made mine with just tomatoes and I think the capsicum is a wonderful addition 🙂

    « Older Comments

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