Tomato Shorba Recipe

Name: Tomato Shorba Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Ripe tomatoes – 6 medium (around 500g); Onion – 1 small, chopped; Garlic – 3 cloves, crushed; Ginger – ½ inch, chopped; Green chili – 1 (optional); Cumin seeds – ½ teaspoon; Bay leaf – 1; Black peppercorns – 5–6; Turmeric powder – ¼ teaspoon; Red chili powder – ¼ teaspoon; Garam masala – ½ teaspoon; Fresh coriander leaves – 3 tablespoons (chopped); Butter or ghee – 1 tablespoon; Salt – to taste; Sugar – ½ teaspoon; Water or vegetable stock – 2 to 2½ cups; Fresh cream (for garnish, optional)

Tomato Shorba is a classic Indian-style tomato soup with aromatic spices, known for its tangy and comforting flavor. This light yet flavorful dish is perfect as a starter or a cozy warm bowl during any season.

Munni Khatun

Oct 27, 2025 - 03:41 Updated: Oct 27, 2025 - 03:42

Prep Time 15 min

Cook Time 15 min

Serving 4

Difficulty Easy

Tomato Shorba combines fresh tomatoes with Indian spices like cumin, peppercorns, and garam masala to create a silky, aromatic soup. It balances acidity with a mild touch of sweetness, making it a perfect appetizer for any meal. Popular across India, especially in Mughlai cuisine.

Ingredients

Ripe tomatoes – 6 medium (around 500g)
Onion – 1 small, chopped
Garlic – 3 cloves, crushed
Ginger – ½ inch, chopped
Green chili – 1 (optional)
Cumin seeds – ½ teaspoon
Bay leaf – 1
Black peppercorns – 5–6
Turmeric powder – ¼ teaspoon
Red chili powder – ¼ teaspoon
Garam masala – ½ teaspoon
Fresh coriander leaves – 3 tablespoons (chopped)
Butter or ghee – 1 tablespoon
Salt – to taste
Sugar – ½ teaspoon
Water or vegetable stock – 2 to 2½ cups
Fresh cream (for garnish, optional)

Nutritional Information

Calories: 110 kcal

Carbohydrates: 16g

Protein: 3g

Fat: 4g

Fiber: 3g

Vitamin C: High

cholesterol: Low

Directions

How to prepare

Boil water in a pot and make a small “X” cut at the base of each tomato. Blanch tomatoes for 2–3 minutes until skins loosen. Transfer to cold water, peel, and chop.
Heat butter or ghee in a pan. Add cumin seeds, bay leaf, and peppercorns. Let them crackle.
Add onion, garlic, ginger, and green chili. Sauté until the onions become soft and fragrant.
Add chopped tomatoes, salt, turmeric, and red chili powder. Cook 4–5 minutes until tomatoes soften.
Pour in water or vegetable stock. Add sugar and simmer for 8–10 minutes.
Remove the bay leaf. Blend the mixture until smooth. Strain for a silky texture.
Return to heat and sprinkle garam masala. Adjust seasoning and thickness as needed.
Serve hot with a drizzle of cream and coriander garnish.