Tamatar ka shorba - Spiced Indian Tomato soup

Shorba - Spiced Indian Tomato soup garnished with croutons

4.73 from 11 votes

Tamatar ka shorba - Spiced Indian Tomato soup

Warm up your winter evenings with a bowl of freshly made Tamatar ka shorba – Spiced Indian Tomato soup. This irresistible and soul-warming recipe is beautifully contrasted and elevated by adding homemade crispy cubes of croutons and a swirl of fresh cream.

Prep: 10

Cook: 15

Total: 25

Course: Soups

Cuisine: Eggless, Vegetarian

Servings:

Calories: 79kcal

Author: Ruchi

Ingredients

INGREDIENTS NEEDED TO BOIL THE SHORBA

7 medium Tomatoes
2 cloves of Garlic
1 inch piece of Ginger
1 small Onion roughly cubed
1 small Green chili (optional)
1 piece of Star Anise (Chakra phool)
2 pieces of Whole Black Cardamom (Moti eliachi)
3 pieces of Bay leaves (Tej patta)
1 stick of Cinnamon (Dalchini)
3-4 pieces of Cloves (Laung)
Salt to taste
1½ cup Water (to boil soup)

INGREDIENTS FOR TEMPERING

1½ teaspoon Oil
1 teaspoon Cumin seeds (Jeera)

GARNISHES

- - Cashew Cream (optional)
- - Chopped cilantro leaves
- - Coarsely crushed black peppercorns
- - Croutons

US Customary - Metric

Instructions

PREPARE TAMATAR KA SHORBA

Wash and pat dry the tomatoes. Slice tomatoes into halves. Add the sliced tomatoes to the Instant Pot insert.
Add onion, green chili, ginger, and garlic. Add cinnamon stick, star anise, bay leaves, cloves, and whole black cardamom.
Pour in water and mix to combine. Close the lid and seal the pot.
Press the Manual or pressure cook button and cook the tamatar Ka Shorba for 7 minutes on HIGH.
Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.
Just before you blend the shorba, discard all the whole spices.
Using an immersion blender, blend the tomato shorba until smooth.

PREPARE TEMPERING

Prepare the tempering. Heat oil in a pan. Add cumin seeds to it, and as they start to crackle. Take the pan off the flame.
Pour the tempering/tadka over tamatar ka shorba.
Mix to combine. Serve hot topped with croutons, cilantro leaves, and crushed black pepper.

TAMATAR KA SHORBA IN A COOKER

Add all the ingredients to a pressure cooker.
Add water to the pressure cooker. Mix to combine. Close the lid and pressure cook the shorba for 4-5 whistles (20-25 minutes in a pressure cooker without whistle).
Once the pressure is released naturally, open the lid. Discard the whole spices.
Blend the tomato shorba until smooth.
Prepare the tempering and pour over the shorba.
Serve hot.

Video

Notes

Frequently Asked Questions

How can I store this Tomato Shorba?

Like most soups, leftover tamatar ka shorba stores exceptionally well.

Refrigerator — Store in an air-tight container in the refrigerator for 3-4 days.

Freezer — Store cooled shorba in an air-tight container in the freezer for up to 2 months. If you plan to add cream, do not add cream to the frozen soup bowl — thaw overnight in the refrigerator (a little frozen section in the soup is okay) before reheating.

To Reheat — Reheat in a pot on the cooktop over medium-low heat or in the microwave. Once heated through, add cream, simmer for a few minutes, and serve warm.

Is this recipe for tomato shorba freezer-friendly?

This Tamatar Ka Shorba is absolutely a freezer-friendly recipe. Make a big batch of this delicious Shorba and freeze it in individual servings. When ready to serve, thaw it and reheat it on a cooktop.

You have a quick, lip-smacking, warm treat to serve your family and guests on a cold evening.

What can I serve along with this Tomato Shorba?

This Tomato Shorba pairs beautifully with garlic knots, focaccia bread, and honeycomb buns to create a wholesome meal.

Nutrition