Growing up, I always thought tomato soup came from a red and white can, but one taste of this authentic Garden Tomato Soup (Tamatar Shorba) changed everything for me. There is something incredibly comforting about the blend of ripe tomatoes, warming ginger, and that touch of cream that you just can’t get from store-bought versions. This recipe, inspired by a traditional Bengali household, bridges the gap between a rustic Indian shorba and a creamy European bisque. Whether you’re looking for a light lunch or a cozy starter for an Indian feast, this shorba is absolute perfection in a bowl.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Ingredients
The Aromatics & Base
- 4 tbsp (57g) Unsalted butter, divided usage (1 tbsp for sautéing, 3 tbsp for the roux)
- 8 medium (2 lbs / 1 kg) Ripe red or yellow tomatoes, each cut into 8 pieces
- 1 small (approx. 5 oz / 140g) Apple, peeled, cored, and cut into 8 pieces
- 1 to 2 (approx. 0.5 oz / 15g) Fresh hot red or yellow chilies (adjust to taste)
- 0.5 inch (1.5 cm) Fresh ginger root, scraped and sliced
- 0.5 piece Cassia bark or Bay leaf
- 4 to 5 Whole peppercorns (white, green, or black)
- 0.5 tsp (1g) Cumin seeds
- 0.25 cup (60 ml) Water
The Soup Body & Finish
- 2 cups (480 ml) Vegetable stock
- 2 tbsp (15g) Whole wheat pastry flour
- 0.25 tsp (1g) Sugar
- 1 tsp (6g) Salt (or to taste)
- 0.5 cup (120 ml) Half-and-half or light cream
- 2 tbsp (8g) Fresh coriander (cilantro), parsley, or dill, chopped
Optional Garnish (Spiced Herb Butter)
- 1 tbsp (14g) Softened herb butter (mixed with a pinch of cayenne, yellow mustard, horseradish, salt, and pepper)
Instructions
- Melt 1 tbsp (14g) of the unsalted butter in a 3-quart (3-liter) saucepan over moderate heat.
- Add the 2 lbs (1 kg) chopped tomatoes, apple pieces, fresh chilies, cassia/bay leaf, peppercorns, sliced ginger, and cumin seeds to the pan and sauté for 1–2 minutes until fragrant.
- Pour in the 0.25 cup (60 ml) water, cover the mixture with a round of buttered parchment paper (cartouche) if available, and place the lid tightly on the pan.
- Reduce the heat to low and gently cook for 20–25 minutes, or until the tomatoes and apples are very soft and pulpy.
- Rub the cooked tomato mixture through a fine-mesh sieve or food mill into a large bowl; discard the skins and spices left in the sieve, then mix the strained pulp with the 2 cups (480 ml) of vegetable stock.
- Rinse and dry the saucepan, then melt the remaining 3 tbsp (43g) of butter over low heat.
- Add the 2 tbsp (15g) of whole wheat pastry flour to the butter and cook, stirring constantly with a whisk, for 2–3 minutes to create a roux (do not let it brown too darkly).
- Pour the tomato-vegetable broth mixture into the roux slowly, whisking continuously to prevent lumps, and bring the soup to a simmer.
- Add the 0.25 tsp (1g) sugar and 1 tsp (6g) salt, then continue to simmer gently for no more than 5 minutes.
- Stir in the 0.5 cup (120 ml) half-and-half or light cream and heat through gently; do not boil after adding the cream or the soup may curdle.
- Ladle the hot soup into warmed bowls or katoris, garnish with a dab of the optional herb butter, and sprinkle with the 2 tbsp (8g) of chopped fresh herbs.
Nutritional Information (Per Serving)
- Calories: ~220 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Total Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 3g
- Sodium: 680mg (depending on stock used)
Chef’s Pro Tips for the Best Tamatar Shorba
- The “Tempering” Rule: Never boil the soup after adding the half-and-half or light cream. Dairy is sensitive to high heat and acid (from the tomatoes). If you let it boil, the soup will curdle and lose that silky, bisque-like texture. Just heat it until it is steaming.
- Ripe is Right: Since this recipe relies heavily on fresh produce rather than canned paste, use the ripest, softest tomatoes you can find. If your tomatoes are hard or pale, ripen them on a sunny windowsill for a few days before cooking to ensure the Authentic Tamatar Shorba recipe flavor profile.
- Smooth Operator: Don’t skip the sieving step. Rubbing the mixture through a fine-mesh sieve removes the tomato skins and coarse spice bits (like cassia bark), resulting in a velvety, sophisticated texture that distinguishes this from a chunky stew.
- Spice Control: If you prefer a milder soup, remove the seeds from the green chilies before adding them, or fish the chilies out before you pass the mixture through the sieve.
Frequently Asked Questions (FAQ)
Q: Can I make this Garden Tomato Soup (Tamatar Shorba) vegan? A: Yes! To make a vegan Indian spiced tomato soup, substitute the butter with coconut oil or a high-quality vegan butter. Replace the half-and-half with full-fat coconut milk or cashew cream to maintain the richness without dairy.
Q: What are the best tomatoes to use for Tamatar Shorba? A: The traditional recipe suggests Italian plum tomatoes because they are fleshy and have fewer seeds. However, for a healthy vegetable shorba, any vine-ripened red or yellow tomatoes will work beautifully. Yellow tomatoes will yield a sweeter, lighter, golden soup.
Q: Can I freeze this tomato soup? A: You can freeze the base, but do not freeze the soup if you have already added the cream, as the texture will separate upon thawing. Prepare the recipe up to step 9 (before adding cream), freeze, and then add the cream when reheating for a fresh homemade herb butter for soup experience.
Conclusion
There is nothing quite like a bowl of Garden Tomato Soup (Tamatar Shorba) to warm you up on a chilly evening. This dish perfectly balances the tang of fresh tomatoes with the earthy warmth of ginger and cumin, making it a standout among winter soups Indian style. Whether you serve it as a light lunch or an elegant starter, this Authentic Tamatar Shorba recipe is sure to impress. It’s a wonderful example of Vedic cooking recipes that bridge the gap between traditional Indian flavors and modern comfort food. So, grab your best tomatoes and give this creamy tomato soup with ginger a try tonight—your family will thank you!
