Indian Tomato Soup

15 minute Indian tomato soup is a delicious spiced tomato soup perfect for a quick, light meal or as a starting course.  This tomato shorba tastes delicious using either a combo of fresh tomatoes + canned crushed tomatoes or canned crushed tomatoes only.

 I think it is a great soup to make during peak tomato season in the summer with fresh tomatoes and also easily made in the winter with canned tomatoes.

This is a light soup with a unique flavor from good for you basic Indian spices.  It is a way to change up the heavy, cream laden tomato soups!

If you like vegetarian soup recipes such as Palak Soup (Spinach Soup), I’m sure you’ll enjoy this homemade tomato soup, Indian style, too!

Here’s a quick video of the recipe:

What is shorba?

Shorba is a type of soup or stew that is commonly found in Indian cuisine. It is typically a thin, spiced broth made with vegetables, lentils, meat or chicken, and sometimes rice. 

Shorba can vary greatly in terms of ingredients and flavorings depending on the region and the specific recipe. Some common spices used in shorba include cumin, coriander, turmeric, and garam masala. Vegetables such as onions, garlic, tomatoes, and carrots are often used as well.

So, tamatar ka shorba is tomato soup!

Ingredient Notes

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.

Tomatoes: A combination of fresh ripe tomatoes and canned crushed tomatoes is ideal for flavor here.  You can use canned only if you prefer.

Fresh tomatoes should be ripe! Very important for flavor.

Why do I use both?  The acidity of the fresh tomatoes is not concentrated enough to provide the right flavor.  Using both gives a great tomato flavor and lets us use delicious fresh tomatoes, too.

Vegetable stock:  The flavor of vegetable broth will level up the taste of the soup.  However, you can substitute with water and it’ll still taste good!

Garlic cloves:  You could up the amount of garlic if you are a big fan of it!

Cilantro: Freshly chopped dhaniya adds a contrasting fresh bite.

Spices: Garam masala, cumin seeds, and cumin coriander powder are all you need! 

Sugar: A small amount of sugar really makes a difference. it provides a balance to the acidity of the tomatoes and spices. 

Oil: Any neutral oil will do – olive oil doesn’t have a high smoke point, so I would avoid it for the tadka.  I used avocado oil.

Optionally, you can top the soup off with crushed kasuri methi leaves and add a tsp of methi masala.  My mom always added methi masala to her Indian tomato soup!  Red chili flakes can also be used as a garnish.

Different variations

There are many spins on this you can try.  Below are a few ideas.

Tadka: Use curry leaves, bay leaf, or mustard seeds for a different flavor. Onions can also be used (I skipped because then I feel like I’m eating Bhuna Masala soup 😂)

Roasting: For deeper flavor you could even roast the tomatoes and garlic before blending into a smooth puree.

Hot tomato soup:  Add black pepper or green chilies.

Creamy tomato soup: Add coconut milk for a creamy touch.

Garnish: Fresh basil instead of cilantro adds great flavor, too.

Preparation

1. Make tomato puree: if using fresh tomatoes then chop into chunks and blend into a puree.
2. Crush garlic:  Use a garlic crusher 
3. Finely shred ginger:  Use a microplane for best results.  Or use ginger paste if you have it handy.

Making It

This is a simple recipe.  In short you will:

Saute cumin seeds, ginger, and garlic in pan. Add tomato puree and crushed tomatoes.  Follow that up with the spices and stock.  Let simmer a few minutes.  Finish off with some freshly chopped cilantro (dhaniya).

Here’s the step by step with pictures:

Heat oil on medium-high in a pot.  Add cumin seeds.  Once they sizzle/crackle add crushed garlic and finely chopped or blended ginger.

Add pureed fresh tomatoes and tomato puree to pan.  

Add vegetable stock and spices.  Bring to a simmer.

Turn off gas.  Optionally add in chopped cilantro.  Serve with a sprinkle of red chili flakes and kasuri methi leaves (optional).

Storing

After the Indian tomato soup cools, place leftovers in an airtight container.  It should be good for 4-5 days in the fridge.

Freezing: You can also freeze the soup in a freezer soup container.  I would heat it up on the stove to help it heat even and defrost quickly.

Serving Suggestions

My mom makes a version of this soup and always serves it with either Peas and Cauliflower Pulao or Peas Cauliflower Shaak.

Other ideas include Chili Cheese Toast and Pizza Hut Breadsticks. Garlic bread also goes great with Indian soup!

For an Indian-Fusion side dish, try Samosadillas.

Soup and grilled cheese sandwich is a classic combo too! There’s Jalapeno Pesto Grilled Cheese and Inside Out Grilled Cheese. All great options for rainy days.

Instant pot tomato soup

1. On SAUTE –  Heat oil and add cumin seeds.  They will sizzle a bit. Then, similar to above, add ginger and garlic and mix.  Let it cook 1-2 minutes then add tomatoes, spices, and stock. To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. (This adds flavor to the broth and helps prevent the IP’s auto-shutoff “burn” feature.)
2. On HIGH PRESSURE – Cook 7 Minutes High Pressure
3. Let it naturally release (until the pin drops)
4. Open and use an immersion blender to turn into a smooth puree

Have you tried this Indian tomato soup? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!