on Mar 06, 2024, Updated Mar 13, 2024 Here are some more soup recipes: Pumpkin Apple Soup, and Tomato Basil Bisque.

About Tomato Shorba

Shorba is a thin, light Indian-style soup made with local spices and herbs. ‘Shorba’ comes from the Arabic word ‘Shorbah,’ which means soup. It originated in the Middle East but became very popular in India. Tomato Shorba (Tamatar Ka Shorba) is an Indian version of tomato soup that is light, spicy, and bursting with the goodness of Indian flavors. My dinner is often soup with some salad, grilled chicken, or fish to accompany it. Although soups are very comforting during monsoons and winters, I drink them almost throughout the year, and this Indian-style tomato soup is one of my favorites. I like to top it with crispy bread croutons, which give the soup a nice crunch while sipping. Whole Spices – You will need cumin seeds, bay leaves (tejpatta), and cinnamon (dalchini). Others – You will also need oil, ginger, garlic, cilantro (fresh coriander leaves), green chilies, salt, and pepper. Add a little sugar or jaggery to balance the taste of the shorba if it is too tangy. For The Tempering – Tempering is optional but gives the shoba a delicious flavor. You will need ghee, cumin seeds, asafetida (hing), and curry leaves. Replace ghee with oil for a vegan recipe. You can make a variation of this soup by adding a cup of cilantro (coriander leaves). This tomato dhaniya shorba also tastes delicious. You can also add some cubed carrots and cubed pumpkin to make a variation of this recipe. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

1 teaspoon cumin seeds 2 bay leaves 1 inch piece of cinnamon stick

1 pound (500 g) chopped tomatoes 2 tablespoon chopped cilantro 2 teaspoon chopped green chilies

1 cup water 1 teaspoon salt ½ teaspoon freshly cracked black pepper

Cover the pan with a lid and cook for 20-25 minutes. Add 2 cups of water and mix well. Bring it to a boil over medium-high heat. Add some sugar or jaggery if the shorba is too tangy. Add the following ingredients once the ghee is hot, and let them crackle for 3-4 seconds.

1 teaspoon cumin seeds ¼ teaspoon asafetida (hing) 10-12 curry leaves

Tomato Pappu (Andhra Style Tomato Dal)

Tomato Rasam (Thakkali rasam)

Tomato Fish Curry

Tomato Pachadi (Thakkali Pachadi)

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