Tomato Shorba Recipe
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.
Hcp Bureau 
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
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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.
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Heat butter or ghee in a pan. Add cumin seeds, bay leaf, and peppercorns. Let them crackle.
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Add onion, garlic, ginger, and green chili. Sauté until the onions become soft and fragrant.
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Add chopped tomatoes, salt, turmeric, and red chili powder. Cook 4–5 minutes until tomatoes soften.
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Pour in water or vegetable stock. Add sugar and simmer for 8–10 minutes.
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Remove the bay leaf. Blend the mixture until smooth. Strain for a silky texture.
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Return to heat and sprinkle garam masala. Adjust seasoning and thickness as needed.
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Serve hot with a drizzle of cream and coriander garnish.
