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Chef Priya
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Spiced Indian Tomato Soup

Tamatar Ka Shorba

(42 reviews)
"

This soup is like a warm embrace on a chilly day. The spices come together beautifully with the sweetness of tomatoes, creating a comforting bowl that reminds me of home.

"
Spiced Indian Tomato Soup
Prep time:15 mins
Cook time:30 mins
Total time:45 mins

Protein

3g

Carbs

19g

Fat

5g

Calories

120 kcal

Servings:
4
VegetarianGluten FreeDairy Free

Ingredients

ripe tomatoes6 medium
(chopped)
vegetable broth4 cups
yellow onion1 medium
(finely chopped)
garlic3 cloves
(minced)
fresh ginger1 tsp
(grated)
oil2 tbsp
(neutral oil)
saltto taste
fresh cilantrofor garnish
(chopped)
lime1 small
(cut into wedges)

Spices

cumin seeds1 tsp
ground coriander1 tsp
ground turmeric0.50 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Prepare the Base

  1. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle until aromatic, about 30 seconds.
  2. Add chopped onions and sauté for 5–6 minutes until soft and translucent.
  3. Stir in garlic and ginger, cooking for an additional 1 minute until fragrant.

Simmer the Soup

  1. Add chopped tomatoes to the pot, stirring well.
  2. Sprinkle in ground coriander, turmeric, red chili powder, and salt. Cook for 5–7 minutes until the tomatoes have softened and begun to break down.
  3. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
Chef's tip: For a deeper flavor, allow the soup to simmer longer, stirring occasionally.

Blend and Serve

  1. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
  2. Return the pot to low heat and adjust seasoning if necessary.
  3. Ladle the hot soup into bowls, garnish with fresh cilantro, and serve with a wedge of lime for squeezing over the top.
Chef's tip: Serve with warm naan or crusty bread on the side for a comforting meal.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.