Tamatar Shorba (Spiced Tomato & Vegetable Soup)
A light, tangy Indian tomato broth simmered with vegetables, cumin, black pepper and a hint of ginger and garlic, finished with fresh cilantro. Warming and refreshing at once.
Servings
Ingredients
Nutrition
Per serving
Steps
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Start your free weekContinue with free accessMake the tomato broth
Simmer the tomatoes, garlic and ginger in the water for 15 minutes. Blend and strain through a sieve for a smooth broth.
Temper
Heat the oil, add the cumin and bay leaf and sizzle for a few seconds. Add the carrot and celery and cook for 4 minutes.
Simmer
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Serve
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Make the tomato broth
Simmer the tomatoes, garlic and ginger in the water for 15 minutes. Blend and strain through a sieve for a smooth broth.
Temper
Heat the oil, add the cumin and bay leaf and sizzle for a few seconds. Add the carrot and celery and cook for 4 minutes.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'Shorba' comes from a Persian word for soup or broth, and the term arrived in India with Mughal cooking. Tamatar shorba — a thin, spiced tomato soup — became a classic starter in North Indian restaurants and hotels in the 20th century.
It's lighter than Western tomato soups, often served in small cups before a meal.
⭐ Why It's Famous
Tangy, light and warming, it's a perfect starter or a soothing bowl on a cold day.
💡 Fun Fact
Tomatoes only arrived in India with the Portuguese in the 16th century, yet today India is one of the world's biggest tomato producers.
North India
28.61°N, 77.21°E
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