Tomato Shorba / Indian Tomato Soup in Instant Pot

Name: Tomato Shorba / Indian Tomato Soup in Instant Pot
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 4 large tomatoes, chopped; 1 medium onion, finely chopped; 1 tsp ginger-garlic paste; 1 tbsp ghee or oil; 1 tsp cumin seeds; 1 tsp coriander powder; ½ tsp turmeric powder; ½ tsp red chili powder; 4 cups water or vegetable stock; Salt to taste; Fresh coriander leaves for garnish; 1 tbsp lemon juice

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A flavorful, comforting soup made with ripe tomatoes, aromatic Indian spices, and a hint of tanginess—perfect for cozy evenings or as a light starter.

Contents

Origin Tomato Shorba / Indian Tomato Soup in Instant Pot What I Love About This Recipe Tomato Shorba / Indian Tomato Soup in Instant Pot Ingredients Directions Notes

Origin Tomato Shorba / Indian Tomato Soup in Instant Pot

Tomato Shorba is a traditional Indian soup, often served in Mughlai and North Indian cuisine. The combination of fresh tomatoes and spices creates a tangy and slightly spiced base, perfect for warming up on chilly days.

What I Love About This Recipe

It’s warm, comforting, and full of rich, tangy flavors. The Instant Pot makes it super quick and easy, and the blend of spices creates a soul-soothing bowl of soup that’s both healthy and delicious.

Also Read : Sparkling Blueberry Lemonade

Tomato Shorba / Indian Tomato Soup in Instant Pot

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

4 large tomatoes, chopped
1 medium onion, finely chopped
1 tsp ginger-garlic paste
1 tbsp ghee or oil
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
½ tsp red chili powder
4 cups water or vegetable stock
Salt to taste
Fresh coriander leaves for garnish
1 tbsp lemon juice

Directions

Set the Instant Pot to sauté mode and heat ghee or oil.
Add cumin seeds and sauté until they splutter.
Add chopped onions and ginger-garlic paste; sauté until onions turn soft.
Add chopped tomatoes, coriander powder, turmeric, red chili powder, and salt. Sauté for a minute.
Add water or vegetable stock and stir to combine.
Close the lid and set the Instant Pot to manual mode for 5 minutes on high pressure.
Once done, release the pressure and blend the soup until smooth.
Stir in lemon juice and garnish with fresh coriander leaves.
Serve hot with crusty bread or a side of your choice.