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Spiced Tomato Soup or Tomato Shorba
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5 from 5 votes

Spiced Tomato Soup or Tomato Shorba - Instant Pot Recipe

A bowl of this Spiced Tomato Soup (or Tomato Shorba) isperfect and delicious to warm up your cold afternoons. This spiced Indian tomatosoup or shorba is a warm, nutritious, low calorie and flavor packed recipe withwarm spices.  To relish most, top it with some cashew creamor vegan butter. Serve it with some crispy garlic bread on the side. Enjoy asoul warming spicy tomato soup, which is almost impossible to resist.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Instant Pot Recipe, Side Dish, Soup
Cuisine: American, Global, Indian
Diet: Gluten Free, Hindu, Low Calorie, Vegan, Vegetarian
Keyword: Spiced Tomato Soup, Tomato Shorba
Servings: 6
Calories: 121kcal



  • 750 g Tomatoes Tamatar: 7-8 medium size
  • 50 g Spinach Palak: ½ cup chopped/ handful
  • 100 g Carrots Gajar: ½ cup chopped/ 1 medium size
  • 50 g Beetroot Chukandar: ¼ cup chopped/ ½ of small size
  • 50 g Onions Pyaaz: ¼ cup chopped/ ¼ of medium size
  • 1/4 cup Cilantro Hara Dhaniya: ¼ cup stalks and leaves separated
  • 20 g Ginger Root Adrak: 1 inch knob
  • 3 g Serrano Pepper Hari Mirch: 1 piece
  • 500 cup Water Pani: 2 cups/16 fl. oz

Oil and Spice:


  • Wash and quarter the tomatoes. Add the quartered tomatoes to the Instant Pot’s inner insert.
  • Add chopped vegetablesspinach, carrots, beetroot, onion, ginger and green chili, to tomatoes.
    All the vegetable added to the pot to make tomato shorba
  • Add salt and whole black peppercorns as well.
    salt and black pepercorn being added to vegetables before being pressure cooked
  • Add water and close the lid with valve on sealing position.
    water being added to vegetables in the pot before pressure cooking
  • Pressure cooks for 6 minutes on high pressure setting with NPR (natural pressure release). When the pin drops, open the lid. Blend the boiled tomatoes and vegetables until smooth, using an immersion blender or blender.
    boiled vegetables being blended
  • For smoother texture, sieve the pureed tomato mixture with a sieve. This step is optional. If you want you can skip it.
    pureed tomato being sieved
  • For tempering, heat oil in a separate pan, add hing, cumin seeds to hot oil. Let the cumin seeds splutter then add turmeric powder and stir in oil.
    cumin seeds sputtering in the oil and turmuric being added
  • Now add blended and seived tomato mixture to this tempering. Add rest of the spices, roasted cumin powder, black salt, garam masala and sugar.
    Garam Masala and sugar being added to tomato shorba
  • Stir all the spices and let the tomato shorba simmer for 5 minutes. Do a quick taste test and adjust the seasoning. Spiced tomato soup or tomato shorba is ready to serve. Before serving, topped it with some cashew cream, vegan butter and cilantro.



To make cashew cream soak ¼ cup raw cashews in ¼ cup hot water for 30 minutes. After 30 minutes blend the soaked cashew (along with water in which cashews were soaked) into a cream. I used Nutribullet Blender to make cashew cream. Cashew cream is ready to use as a topping.


Calories: 121kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1630mg | Potassium: 472mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4846IU | Vitamin C: 22mg | Calcium: 629mg | Iron: 1mg