Instant Pot tomato shorba step-by-step recipe with video and photos.
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About this recipe
Tomato 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. Making it in an Instant Pot is a breeze and the soup is ready in 20 minutes.
Serve it with bread croutons for a light meal or pair it with garlic bread. Tamatar dhaniya shorba gets its unique and distinctive flavor from the use of coriander stems.
A warm and delicious bowl of shorba is perfect for cold winter nights. Read on for its origin, ingredients, instructions, and FAQs. Also, check out this easy and delicious curried butternut squash soup recipe.
Origin of shorba
Shorba or chorba derived its name from the Arabic word shurbah which means gravy. It was originally prepared using meat along with spices and herbs, although the vegetarian versions are more popular in India to cater to the food habits of the majority of Indians.
Some of the most popular shorba versions in India are made with tomatoes and lentils. Shorba is traditionally made thick and spicy with meat or vegetables. It is also believed that shorba originates from Persia and 'shor' means salty and 'ba' means water. Despite the origin, this flavorful soup is widely popular and loved in India.
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.
Besan: Or gram flour, it is used to add thickness to the soup.
Sugar: I use a small amount of sugar (½ teaspoon) to balance the tanginess of the tomatoes.
Other ingredients: Ginger, garlic, coriander leaves, and crushed black pepper.
Step-by-step instructions
1. 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.
2. Add ginger and garlic. Saute 1 minute.
3. Add besan, turmeric, chili powder, and ground coriander. Add ¼ cup water and saute for one minute
4. Add 2 cups of water. Mix well and deglaze the pot
5. Add tomatoes, cilantro stem, and salt. Mix well.
6. Secure the lid of the Instant Pot and set it to pressure cook mode.
7. Pressure cook on high for 5 minutes.
8. Do a natural pressure release for 10 minutes, then do a quick release.
9. Pick the whole spices and discard them. Using an immersion blender, blend the shorba well.
10. Add crushed black pepper and coconut cream. Mix well.
Useful 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.
You can replace water with vegetable stock to make the shorba.
I have added coconut cream to the soup. However, regular cream can also be used.
To make bread croutons, spread butter on the bread slices and toast them on a pan until they are golden. Cut them into small cubes or sticks.
You may also like:
1. Lentil soup recipe.
2. Millet soup.
3. Butternut squash soup.
4. Palak shorba.
5. Indian-style quinoa soup.
6. Gaspacho recipe.
Click here for more soup recipes.
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.
To make bread croutons, spread butter on the bread slices and toast them on a pan until they are golden. Cut them into small cubes or sticks.
Bonus
This Instant Pot tomato soup is:
- very easy to make and ready in 20 minutes (with 5 minutes of hands-on time )
- flavorful and delicious
- perfect for winter nights
Recipe card
Instant Pot 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 few seconds.
- Add ginger and garlic. Saute 1 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 .
Video
Click here to watch tamatar shorba web story.
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!