Tomato Shorba
A light, spiced tomato shorba with a smooth texture and gentle warmth from whole spices. It is bright, comforting, and easy to serve alongside a fuller Indian meal as a small bowl of soup.
For 4 servings
- boil · ~15 min
Boil the tomatoes and aromatics.
1.Add tomato, onion, garlic, ginger, green chili, water, and salt to a pot.2.Bring to a boil over medium-high heat.3.Lower the heat and cook until the tomatoes are very soft and the onion is tender, 15 minutes.TIPCook just until everything softens well; longer boiling can dull the fresh tomato flavor. - mix · ~7 min
Blend and strain the shorba base.
1.Let the mixture cool slightly for a few minutes.2.Blend until smooth.3.Strain through a sieve into a bowl, pressing well to extract the liquid. - temper · ~1 min
Make the tempering.
1.Heat ghee in the same pot over medium heat.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add black pepper, red chili powder, and garam masala, and stir briefly for a few seconds.TIPKeep the heat medium and brief here so the ground spices do not burn. - simmer · ~8 min
Simmer the shorba.
Pour the strained tomato mixture back into the pot and mix well with the tempering. Simmer gently for 6 to 8 minutes until slightly frothy and well blended.
- garnish
Finish with lemon juice and coriander leaves.
- serve
Serve the tomato shorba hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red tomatoes for the cleanest sweet-tart shorba flavor and best color.
- 2Cool the boiled mixture a few minutes before blending to avoid splatters and pressure buildup.
- 3Press the puree firmly through the sieve to get a silky texture without tomato skin or seeds.
- 4Bloom the cumin until it crackles and smells nutty, but add ground spices only for a few seconds.
- 5Add lemon juice after switching off the heat so the shorba keeps its bright, fresh edge.
- 6If the shorba tastes too sharp, simmer it 2-3 minutes longer; if too thick, loosen with a splash of hot water.
- 7This soup reheats well, but stir in fresh coriander just before serving for the liveliest finish.
Adapt it for your goals.
Vegan
Replace ghee with neutral oil or coconut oil for a fully plant-based shorba with the same tempered spice finish.
jainJain
Skip onion and garlic; increase ginger slightly and use a pinch more cumin for a lighter, Jain-friendly version.
spicierSpicier
Add an extra green chili or a little more black pepper for a sharper, more warming bowl in colder weather.
creamierCreamier
Stir in a spoon of fresh cream at the end if you want a softer, richer tomato soup style while keeping the Indian spice profile.
Why this is on our healthy list.
Tomato-Rich and Light
This shorba is centered on tomatoes and water, making it a light, broth-style dish with plenty of vegetable content.
Digestive Aromatics
Ginger, garlic, cumin, and black pepper add flavor while bringing traditional warming aromatics often used in light Indian soups.
Herb and Citrus Finish
Lemon juice and coriander brighten the dish and add fresh plant flavors without needing heavy cream or excess fat.
Frequently asked questions
Straining is strongly recommended because it removes tomato skin, seeds, and fibrous bits, giving the shorba its signature smooth, refined texture.
