There’s something deeply comforting about a bowl of warm tomato shorba, especially when it's bursting with Hyderabadi spices and desi flavours. This classic tomato shorba recipe is not your regular soup. It’s an aromatic blend of roasted Indian spices, slow-cooked tomatoes, and tempered with ghee for that unmistakable richness. Perfect as a starter before biryani or to warm up during winter evenings, tamatar ka shorba is light, tangy, and full of soul.
Whether you're planning a royal Hyderabadi dinner or just craving something warm and spicy, this guide walks you through how to prepare an authentic spicy Indian tomato soup in your home kitchen with simple ingredients and rich flavours. Culinary students at TGCA also love experimenting with this recipe to create restaurant-style tomato shorba soup for festive occasions.
Pro tip: If you're serious about cooking veg kebabs like a pro, try enrolling in a culinary arts course for hands-on guidance and flavour-building techniques.
Shorba comes from the Arabic word Shurbah, which means soup. Over centuries, the dish travelled through Persia and Central Asia, finally becoming a staple in Mughlai and Hyderabadi cuisines. Tamatar ka shorba, as it’s known in North India, is a tomato-based Indian shorba soup prepared with whole spices, besan (gram flour), and a burst of traditional flavours.
Unlike Western-style tomato soups, Indian-style tomato shorba is lighter, spicier, and aromatic. It includes ginger, garlic, green cardamom, cinnamon, cumin, and coriander stems to build depth of flavour. Tomato dhaniya shorba is also a popular variant, often made at TEDCO’s cooking classes for aspiring chefs.
Tomatoes (2 large): Choose ripe, red tomatoes for the best flavour.
Coriander Stem (25 gms): Adds earthy freshness.
Bayleaf, Cloves, Cinnamon, Green Cardamom: For the base aromatic layer.
Cumin Seeds, Ginger-Garlic Paste: Builds warmth.
Besan (Gram Flour): Slightly thickens the soup and gives a nutty note.
Red Chilli Powder, Turmeric, Coriander Powder, Pepper: Add spice and colour.
Salt & Oil: To balance and sauté.
1. Prep the Ingredients
Chop the tomatoes and coriander stems. Keep the whole spices—bayleaf, cinnamon, cardamom, cloves—ready. Have the powdered spices pre-measured for ease.
2. Sauté the Spices
Heat 10 ml of oil in a pot. Add the bay leaf, cinnamon, cloves, green cardamom, and cumin seeds. Sauté till they release aroma.
3. Add the Base
Add ginger-garlic paste, sauté for a few seconds. Stir in besan (gram flour) and roast for 10–15 seconds to remove raw taste.
4. Add Tomatoes and Simmer
Toss in the chopped tomatoes and coriander stems. Cook till they soften and release juices.
5. Add Spice Powders
Mix in turmeric, red chilli powder, coriander powder, and some water. Cook till the mixture is thick and aromatic.
6. Blend and Strain
Remove the whole spices. Let the mixture cool slightly. Blend into a smooth puree and strain for a velvety texture.
7. Final Touches
Return the soup to the pot. Add water to adjust the consistency. Season with salt and pepper, and simmer for a few minutes.
8. Serve Hot
Garnish with coriander leaves or a dash of cream if desired. Serve hot with naan, kulcha, or just enjoy it as a stand-alone comfort bowl.
Use ripe desi tomatoes for natural tang and sweetness.
Avoid overcooking the powdered spices, they can burn quickly.
Don’t skip coriander stems, they give a beautiful earthy note for authentic dhaniya shorba.
Always strain the soup after blending for that classic silky texture.
For extra richness, add a dash of ghee or fresh cream at the end.
Tomatoes are rich in Vitamin C, antioxidants, and lycopene.
Spices like turmeric, cumin, and ginger aid digestion and boost immunity.
Low-calorie soup, perfect for weight watchers.
Naturally gluten-free and vegan-friendly (if you skip cream/ghee).
Light on the stomach yet filling and nutritious.
Butter naan or tandoori roti
Steamed basmati rice
Veg pulao or jeera rice
As a starter before biryani
Or simply enjoy as a light dinner with a salad on the side
Easy to make: Minimal chopping and one-pot recipe.
Authentic taste: No packaged soup powders—pure Indian spices.
Quick cooking: Takes less than 30 minutes.
Perfect for Indian homes: Matches our love for masala and comfort food.
Versatile: You can add a splash of coconut milk, cream, or even lentils to create variations.
Creamy Shorba: Add 2 tbsp of cream while blending.
Lentil Tomato Shorba: Add cooked masoor dal for protein.
Spicy Version: Add slit green chillies or extra pepper.
South Indian Style: Add curry leaves and mustard seeds for a different tempering.
If you want something special, try a tamatar dhaniya shorba with extra coriander and a hint of lemon for a zesty finish.
Store the shorba soup in an airtight container in the fridge for up to 3 days.
Reheat on the stove for best flavour; microwave works too.
Add a little water if it thickens on storage.
Pro Tip: For authentic South Indian dishes like this, get trained at the culinary academy of India for professional-level skills.
This tomato shorba recipe is the perfect fusion of health, tradition, and flavour. Whether you're serving it as a warming winter soup, an appetiser for a royal Hyderabadi meal, or a light dinner, it consistently impresses.
Try this tamatar ka shorba once, and you’ll ditch the packet soups for good. It’s delicious, aromatic, quick to make, and uniquely desi. So, the next time you crave something soulful and healthy, give this tomato coriander soup a try, your tastebuds will thank you! It’s also a signature favourite in many TGCA events.
1. Can I use store-bought tomato puree instead of fresh tomatoes?
Yes, but fresh tomatoes offer better flavour, texture, and aroma. Store-bought puree is convenient, yet homemade puree gives an authentic Indian tomato shorba taste. Blanch and blend ripe tomatoes for the best results.
2. Is tamatar ka shorba spicy?
Tamatar ka shorba usually has mild to medium spice. You can increase or reduce green chillies and black pepper as per your taste. It’s very customisable, making it suitable for both spice lovers and kids.
3. Can I make this tomato shorba without onion and garlic?
Yes, you can skip the onion and garlic. Use whole spices like bay leaf, cloves, and cinnamon to retain the richness. This makes the dish suitable for Jain-friendly or sattvic Indian diets without compromising on taste.
4. Is this recipe suitable for kids?
Absolutely! Just reduce the spice by limiting chilli and pepper. This shorba becomes a light, tasty, and easily digestible soup, perfect for children’s lunch or dinner during winters or monsoons.
5. What’s the difference between tomato soup and tomato shorba?
Tomato soup is Western-style, often creamy and thick. Tomato shorba, on the other hand, is an Indian-style spiced broth, thinner in consistency and made with traditional tempering, making it aromatic and refreshing.
6. Can I add lentils or dal to this recipe?
Yes, adding cooked masoor dal or moong dal boosts protein and adds thickness. It also enhances the nutritional value while keeping the flavours intact. Just ensure it's blended smoothly with the tomatoes.
7. What to do if the shorba becomes too thick?
If it thickens too much, simply add some warm water or vegetable stock and simmer. Adjust seasoning accordingly. This will restore the desired thin consistency without diluting the flavours of your shorba recipe.
8. Is this soup vegan?
Yes, just avoid ghee and cream. Use vegetable oil or coconut cream for richness. This way, the spicy Indian tomato soup remains completely plant-based and suitable for vegan or dairy-free diets.
9. Can I freeze this tomato shorba?
Yes, tomato shorba can be frozen in airtight containers for up to a month. When reheating, thaw it naturally and simmer on a low flame, stirring occasionally to regain its original texture and taste.
10. What can I serve with tamatar ka shorba?
Pair it with roti, naan, jeera rice, pulao, or even toasted bread. It also works as a light starter before a rich Indian meal. Add some papad or salad for a complete combo.
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