Add Preferred SourceTomato shorba is a hearty, delicious, and easy-to-make Indian-style tomato soup. Also called tamatar ka shorba, this soup is made using cilantro/coriander stems and tomatoes, along with a few spices.
This soup is the vegetarian version of the popular chicken shorba. Making it in an
Why you will love this recipe?
- Tomato shorba is known for its rich and vibrant flavors. The combination of ripe tomatoes, aromatic spices, and herbs creates a delicious and fragrant soup that is both comforting and satisfying.
- Tomato shorba can be prepared quickly using an
Instant Pot or pressure cooker. - The warm and comforting nature of tomato shorba makes it an ideal dish for cold winter nights.
Ingredients
Tomatoes: Use ripe and juicy tomatoes to make shorba.
Cilantro/coriander stem: This is the main flavoring ingredient. Wash and clean the cilantro stems and chop them before using them.
Spices: The whole spices I use are bay leaf, star anise, cloves, and cinnamon. The powdered spices I use are turmeric, chili powder, and coriander powder.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Set the
Step 2: Add besan, turmeric, chili powder, and ground coriander. Add ¼ cup water and saute for one minute (images 2 and 3).
Step 3: Add 2 cups of water. Mix well and deglaze the pot (image 4).
Step 4: Add tomatoes, cilantro stem, and salt. Mix well (images 5 and 6).
Step 5: Secure the lid of the
Step 6: Pick the whole spices and discard them. Using an immersion blender, blend the tomato shorba well. Add crushed black pepper and coconut cream. Mix well (images 9 and 10).
Expert tips to make tomato shorba
Use ripe and juicy tomatoes to make shorba. While fresh tomatoes taste best, you may also use canned tomatoes. For canned tomatoes, reduce the amount of water by ½ cup.
I use a small amount of besan in this recipe as it adds thickness to the soup. Also, frying the besan adds a nutty taste to the soup. This is an optional ingredient and can be skipped.
It is important to pick and discard the spices after cooking. I do not sieve the shorba and blend it after discarding the whole spices. It is silky smooth once you blend it well.
Recipe FAQs
The main difference comes in the use of spices. Soup is usually made thick, whereas shorba can be either thick or thin and is usually served along with the main meal.
This shorba tastes great just by itself. Top them with bread croutons or pair them with garlic bread for a light meal.
Shorba can be stored in the refrigerator for up to five days. Cool the soup completely and store it in an air-tight container. It is also freezer-friendly and you can freeze it for up to 3 months. Portion the soup and store it in a freezer-safe container. To reheat, place the soup in a saucepan and simmer on low heat.
Honestly, no. I don't sieve it and I think it doesn't make much difference. You will not feel any bits of tomato or its skin if you blend it well. It is, however, important to pick the whole spices after cooking and discard them.
Fresh tomatoes work best to make shorba. However, you may replace it with canned tomatoes. When using canned tomatoes, add ½ cup less water than mentioned in this recipe.
Yes. Follow this recipe using a stovetop cooker and cook for four whistles. The rest of the recipe remains the same.
More soup recipes
- Goat Soup (Indian Mutton Soup) - Instant Pot
- Chicken Shorba / Indian Chicken Soup (Instant Pot)
- Curried Lentil Soup Recipe (Instant Pot)
- Indian-style Vegetable Quinoa Soup in Instant Pot (V+GF)
If you tried this Indian Tomato Soup Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Tomato Shorba / Indian-style Tomato Soup
Ingredients
- 10 tomatoes roughly chopped
- 2 teaspoon oil
- 2 bay leaves
- 2 inch cinnamon
- 1 star anise
- 4 cloves
- 1 tablespoon besan (gram flour)
- 2 cloves garlic grated
- ½ inch ginger grated
- 1 tablespoon cilantro/coriander stem finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- ½ teaspoon pepper powder
- ½ teaspoon sugar
- Salt to taste
- 1 tablespoon coriander leaves
- 1 tablespoon coconut cream
Instructions
- Set the Instant Pot in saute mode and add oil. Add whole spices (bay leaf, cinnamon, star anise, cloves) and saute for a few seconds.
- Add ginger and garlic. Saute for one minute. Add besan, turmeric, chili powder, and coriander powder. Add ¼ cup water and saute for two minutes.
- Add 2 cups of water. Mix well and deglaze the pot. Add tomatoes, cilantro stem, and salt. Mix well.
- Secure the lid of the Instant Pot and set it to pressure cook mode.
- Pressure cook on high for 5 minutes. Do natural pressure release for 10 minutes, then do a quick release.
- Pick the whole spices and discard them.
- Using an immersion blender, blend the shorba well.
- Add crushed black pepper and coconut cream. Mix well. Top with coriander leaves and serve with bread croutons.
Sandhya Ramakrishnan says
This is the best ever and I love Indian style tomato soup! Thanks for the detailed recipe and tips!
Kayla DiMaggio says
This tomato shorba was so delicious! I loved all the flavors and how easy it was to make in the instant pot!
Anaiah says
This is a very flavorful tomato soup! I love all the spices you put in and how quick it is to make in the instant pot.
Andrea White says
this soup is absolutely amazing! love it so much!
Jeannie says
This soup is very rich in flavor, I paired with croutons I got from the grocery. Thinking of making my own bread next time to when I make the soup again.
Dawn Conklin says
This tomato shorba is so delicious! Love how easy it is to make in the Instant Pot and the flavors blend together so perfectly.
Cindy Mom the Lunch Lady says
My friend Vimmy made tomato shorba for me a few months ago and it was so delicious and flavourful! Possibly the best tomato soup I've ever had.
Linda S says
Thank-you for the recipe. It’s just what I was looking for to be able to make an easy tomato soup!
Emily Flint says
I LOVE tomato soup and I can't wait to make it with all of these spices! And another Instant Pot recipe for the win!
Maiko says
I love that this soup is full of nutritious and flavourful vegetables, and it's plant-based! Looks sooo good! I can't wait to make this for supper.
connie says
I adore cream of tomato soup and this version looks so appealing! Thank you for sharing. I look forward to trying it!
Addie says
So warm and cozy!