Tomato Shorba (Tamatar ka Shorba) is a thin Indian-style spiced tomato soup made with ripe tomatoes, aromatic whole spices and finished with coriander. It's perfect as a light starter and can be ready within 15 minutes.
I use my pressure cooker for speediness but you can make it in a saucepan too.

Note – This recipe has been updated from the archives – first published February 2013. I’ve added new images and helpful content, the recipe remains the same.
Funny enough, this recipe actually comes from an Indian restaurant in Switzerland — yes, Switzerland! I was nine, on holiday, and this tomato shorba was the appetiser. Even then, I could tell this wasn’t just any tomato soup - the layers of spicy, tangy and sweet flavour and the light, thin texture were so incredibly warming and comforting that I couldn’t resist going back for another bowl. It was the first time I ever liked something with tomato in it! My mum insists it was the fresh mountain air that made me “hungry,” but I know it was the incredible soup!
I loved it so much that my mum asked the chef for the recipe. He shared the basics, and once we were back home, she looked it up in a cookbook to recreate it. Since then, it’s become our once-a-year winter tradition!
I tend to serve it for light lunch with some crusty toasted tiger rolls but it's usually served as a starter/appetiser for an Indian meal.

The Recipe Details
This tomato shorba really is as quick as it gets! All you do is add the fresh ingredients into a pressure cooker (I use my Instant Pot) along with the whole spices. Let it cook for 1 minute until everything softens, blend it up, and finish with a cumin tempering.
Normally with soups, I sauté the onion and garlic before adding the veggies. That’s the method I use in my others, like my vegan mulligatawny soup. Tamatar shorba though is traditionally made by boiling the aromatics directly with the tomatoes.
It's blended to a broth-like consistency - making it unique from western-style thicker soups. I like to remove the whole spices before doing this so that the soup isn't too strong. After blending, you can either sieve it or leave the tomato bits in. I like it both ways, so it really is down to personal preference.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Tomatoes - I use ripe, juicy tomatoes for this recipe. I prefer the lightless and flavour of fresh for tomato shorba rather than using canned tomatoes. If your fresh tomatoes are orange in colour rather than red, then you may want to add some passata or tomato paste. I usually add a little because it deepens the tomato-eyness. (Yes it's a word in my dictionary).
The aromatics - red onion, fresh garlic, fresh ginger and green chillies. Fresh makes all the difference as this soup has few ingredients - much better than using bottled!
Whole spices - cinnamon stick, cloves, black peppercorn, bay leaves, black cardamom pod, green cardamom pod, star anise.
Salt to taste
Sugar - adding a little sugar helps to neutralise the acididic taste from the tomatoes.
Oil - any neutral flavoured oil works
Cumin seeds - these are tempered over the cooked shorba.
Pinch of hing ( asafoetida )
Fresh coriander to garnish - to give freshness and flavour.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

Tomato Shorba
Ingredients
- 1 kilogram tomatoes ripe & juicy, chopped
- ¼ cup passata
- 1 red onion roughly chopped
- 5 cloves garlic
- 1 inch ginger
- 2 green chillies adjust to spice level
- 1 small cinnamon stick
- 3 cloves
- 8 black peppercorn
- 2 bay leaves
- 2 black cardamom
- 4 green cardamom
- 2 star anise
- salt to taste
- 2 tablespoon sugar
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- pinch hing
- coriander
Instructions
- In a pressure cooker or Instant Pot, place the 1 kilogram tomatoes, 1 red onion, 5 cloves garlic, 1 inch ginger, 2 green chillies and whole spices (1 small cinnamon stick, 3 cloves, 8 black peppercorn , 2 bay leaves, 2 black cardamom, 4 green cardamom, 2 star anise along with 2 cups of water.
- Pressure cook for 1 minute or 2 whistles and allow for natural pressure release.
- Remove the whole spices and set aside.
- Blend the mixture until there are no lumps with the help of an immersion blender or jug blender.
- Sieve the shorba (optional) and place back on the heat. Tip the whole spices you removed earlier back into the pot.
- Add ¼ cup passata and if mixture is thick add more water. It should be thin. Bring it to a rolling boil.
- Add 2 tablespoon sugar and salt to taste. Switch off the heat.
- Prepare the tempering by heating 2 tablespoon oil in a small pan, add 1 teaspoon cumin seeds . Once they crackle, add pinch hing and pour over the tomato shorba.
- Check the seasoning and adjust if necessary. Serve hot with fresh chopped 1 small cinnamon stick
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe




Garlic Paste says
Lovely spiced tomato soup which i can have before my meal.Tempting my taste buds.
great-secret-of-life says
what a tempting soup! lovely shots
Unknown says
yummy and tempting clicks:)
kausers kitchen says
Delicious soup dear...perfect for winter days.
Hamaree Rasoi says
Even I sometimes do not check the fridge and buy same vegetables. Anyway, the shorba looks simply mouthwatering and delicious.
Deepa
Unknown says
Oh this happens to me all the time:)) Off late my husband has taken the responsibility to check the pantry before heading for a shopping...
The recipe of urs is so tempting,color and beautiful presentation....
divya says
Looks delicious and fingerlicking good.
Uma says
Hey Jagruti, loved the presentation! you know, sometimes I do the same.. I forget to check my refrigerator and end up having more produce at hand..
jcookingodyssey says
That's very quick Linsy...I've sev dungri nu shaak recipe here too..Thanks !
Unknown says
Making me hungry now superb comforting soup
Home Cooked food says
perfect soup for this weather.