Tamatar Ka Shorba Spiced Indian Tomato Soup Ruchiskitchen

Your taste buds will be charmed by the delicately spiced and delectable flavors of this tomato shorba recipe.

Shorba or chorba was traditionally a thick and spicy version of the vegetable or meat gravy with a soup-like consistency. It has undergone multiple modifications since its inception to match up with different taste buds, and many varieties of vegetarian and non-vegetarian shorbas have originated. In this term – tamatar ka shorba, tamatar translates to “tomato” in Indian, and shorba or chorba, on the other hand, means a rich stew. Shorba uses a combination of spices and herbs that render this recipe a distinct flavor and set it apart from the other recipes. Soups are generally served as starters, but Shorba or chorba can be served as an accompaniment to the main course or in between courses.

Simple and quick to prepare Doesn’t take much time from the kitchen to the table Made with simple ingredients Flavor-packed and wholesome Warm, comforting, and hearty soup And a must-have in winter!

The best part is that this Tamatar ka shorba (spiced Indian tomato soup) is a naturally gluten-free and vegan dish, high in nutrition and flavors. You can make it in advance and serve it later after reheating. Serve it as an appetizer or a main course, and this soupy tomato treat wins the heart each time. Do not skip tempering — The essence of the recipe lies in the tadka/ tempering; therefore, I would never recommend you skip the tempering part. For extra flavor and texture before serving it, add toasted cumin seeds that take this recipe to another level. Though it may look quite similar to the soup, the combination of herbs and spices in this recipe gives Shorba a very distinct flavor. Besides that, soup is often served as starters, but Shorba or chorba can be served as an accompaniment to the main dish or in between courses. Onion — Besides adding a sweet and savory flavor to the recipe, onions also lend a crunch to the recipe. Ginger/ Garlic — The unique deep flavors of ginger and garlic take the recipe to an entirely new level. Whole Spices — Flavorsome spices like star anise, black cardamom, bay leaves, cinnamon, and cloves add tons of flavor to the soup. Water — To adjust the consistency of the Shorba. You may also use vegetable stock in place of water. It lends a deep, rich flavor to the recipe. Cilantro Leaves — For garnishing the soup. Croutons — Bread croutons add a crunch to the smooth textured tamatar ka shorba, making this dish irresistible. Fresh/ canned tomatoes — You may use fresh and canned tomatoes to prepare this delicious recipe. Use canned tomatoes (28 oz cans) if fresh tomatoes are unavailable. When using canned tomatoes, reduce the quantity of water to 1 cup. After blending the Shorba, if the consistency feels thick, you can gradually add more liquid until the shorba reaches the right consistency. Not an onion-garlic fan? If you do not have an affinity for onions or garlic, you may completely omit to add them to the soup. Proceed with the rest of the recipe as given. Add sugar/ jaggery to balance sourness — The sour flavor from the tomatoes can be balanced by adding a teaspoon of sugar/ jaggery to the Shorba. Extra veggies for extra health and flavor — Extra veggies added to the recipe contribute to the extra flavor and nutrition. You may add carrots, spinach, or any other leafy greens of your choice to boost the flavor and nutrition of the Tomato Shorba. For extra flavor — Vegetable broth, when added, maximizes the soup’s flavor. Besides flavor, it also adds to the nutritional value of the recipe. Has the soup turned acidic? Fixing the soup that has turned acidic is simple. Just add cream or half-n-half to reduce the acidic taste of the soup. Fixing the thin consistency — A nice, thick Tomato Shorba tastes the best. If the consistency of your soup is thin, you can resort to either of the two options. Either cook it longer until the extra moisture evaporates and the soup is reduced in quantity and becomes thicker. Or, you can add a little amount of cream at the very end of the process. This will thicken the soup and lend a subtly rich, creamy, and luscious texture. For a smooth soup — Use a high-power immersion blender to blend the soup to a smooth consistency. Alternately, cool down the boiled ingredients a little and then pulse them in a blender until smooth and creamy. Strain to remove the pulpy bits — If you don’t like the fleshy bits, you can always strain the soup through a strainer and make it smooth.

Make ahead and enjoy later — This recipe of Spiced Indian tomato soup can be prepared up to 5 days in advance and stored for consumption later. Cool the finished soup completely, transfer it to an air-tight container, and refrigerate until ready to use. Pour the soup into a pot and simmer over medium heat to reheat it. Stir occasionally until it has heated through. Serve garnished. Gluten-free and vegan recipe — This Instant Pot Tomato Shorba soup is naturally gluten-free and vegan. But if you are not vegan, a fresh swirl of cream on top of a hot soup will amp up the soup’s flavor. So, if you are ready to nourish your soul with this delicious and hearty soup, let’s get started. And don’t forget to share it with your family and friends.