Tomato Shorba (Indian Spiced Tomato Soup) - Instant Pot Recipe

4.25 from 8 votes

Tomato Shorba (Indian Spiced Tomato Soup) - Instant Pot Recipe

A bowl of this Tomato Shorba (or Indian Spiced Tomato Soup) is perfect and delicious to warm up your cold afternoons. It is a warm, nutritious, low calorie and flavor packed recipe with warm spices. To enjoy it most, top with some cashew cream or vegan butter and serve with some crispy garlic bread on the side. Enjoy a soul warming spicy tomato soup, which is almost impossible to resist.

Prep Time10

Cook Time30

Total Time40

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:

Calories: 121kcal

Author: Rupali Agarwal

Equipment

Ingredients

Produce:

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
¼ 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:

2 tablespoon Avocado oil or any Vegetable Oil:
⅛ teaspoon Asafetida Hing
1 teaspoon Cumin seeds Jeera
¼ teaspoon Turmeric powder Haldi
½ teaspoon Black peppercorns Kali Mirch
½ teaspoon Roasted cumin powder Bhuna Jeera
1 teaspoon Salt Namak
½ teaspoon Black rock salt Kala Namak
¼ teaspoon Garam masala
1 tablespoon Sugar Cheeni
¼ cup Cashew Cream check notes
2 tablespoon Vegan Butter

Instructions

Wash and quarter the tomatoes. Add the quartered tomatoes to the Instant Pot’s inner insert.
Add chopped vegetables, spinach, carrots, beetroot, onion, ginger and green chili, to the tomatoes.
Add salt and whole black peppercorns as well.
Add water and close the lid with valve on the sealing position.
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.
For a smoother texture, sieve the pureed tomato mixture with a sieve. This step is optional and can be skipped if you like a less smooth texture.
For tempering, heat oil in a separate pan and then add hing and cumin seeds to the hot oil. Let the cumin seeds splutter and then add turmeric powder and stir in the oil.
Now add blended and seived tomato mixture to this tempering. Add the rest of the spices, roasted cumin powder, black salt, garam masala and sugar.
Stir all the spices and let the tomato shorba simmer for 5 minutes. Do a quick taste test and adjust the seasoning. The tomato shorba is ready to serve, and can be topped it with some cashew cream, vegan butter, and cilantro.

Video

Notes

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.

Nutrition