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.
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
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
It is by far the easiest soup to make any time of the year.
- 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.
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.
FAQs
Tomato soup and Tamatar Shorba are both tomato-based soups, but they differ in terms of their cultural origins, the spices and the flavor.
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.
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
Tomato Shorba - Spiced Tomato Soup
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.
Sonali
Great 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.
krishna
its 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..:)
najla koya
Stunning shots!! Couldn't take my eyes off the screen.. Perfect comfort food!!
Soma
Beautiful pictures again. It's been dull, rainy and gloomy here from yesterday. Your soup was just the prefect thing to have a warm feeling.
Vijitha Shyam
That looks so comforting for this weather. Can you pack this for my lunch? 🙂
Arch
Love 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 !
nisha
sooo pretty...love all the pics kankana.. and it certainly is soup weather this side of the pond
Gabriela
Gorgeous 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 Saxena
Thanks Gabriela 🙂 And you should definitely share the cioba recipe. I would love to try it!
Dana
Most of the ingredients are available from my vegie garden now, but it is too hot Down Under for this wonderful recipe.
Rosa
A flavorful and comforting soup! I love everything about it.
Cheers,
Rosa
Reem
LOVE!!!
Kankana, your pics makes me smile... Like huge smile!!!!
And this soup... DROOOOOLLLL
Mallika
Alas! 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!
Laura (Tutti Dolci)
Stunning, I love all these flavors!
Archana
Lovely recipe and pictures too. I love the picture where the vegetables have some dew on them. They look so gorgeous..Keep them coming Kankana.
chinmayie @ love food eat
Normally 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.
Siri
Pass 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
dishesfrommykitchen
I 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 !!!
Richa
gorgeous pictures Kankana.. i love this simple spiced up shorba. so pretty:)
Debjani
I 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 Saxena
You are extremely sweet and always so kind Debjani 🙂 Thanks a lot!
Sharmila
That looks gorgeous! The perfect thing for this near freezing weather we're having.