I love tomato soup? That’s the first ever soup my mum made for me and I am a big fan. She would always buy tomatoes in bulk in winters and make a mean Tomato soup with lots of pepper for that added fire.

Remembering that flavor, I make several variations of the humble Tomato soup. I make a Tomato-Basil-Coconut Milk soup where I grill the tomatoes and garlic. This one is a more Indian version that I made this week. It is Tamatar ka Shorba which is made with tomatoes and lots of coriander. I added some veggies as well to amp up the fiber and nutrient content. J

COOKING TIME:  30 minutes

Tamatar ka shorba


  1. Tomatoes – 4, large
  2. Carrots – 2
  3. Celery – 1 stick
  4. Basil leaves – ½ cup
  5. Coriander leaves – ½ cup
  6. Garlic – 4-5 cloves
  7. Onion – 1, medium
  8. Olive oil – 1 tablespoon
  9. Black pepper – freshly ground
  10. Salt – to taste


  1. Take a pressure cooker and add roughly chopped tomatoes to it.
  2. Peel the carrots and add chunks to the cooker along with roughly chopped celery stalk.
  3. Add some salt and about 600ml water or more if you like a thinner consistency.
  4. Add salt and close the cooker and place it on high flame till a whistle.
  5. Reduce the flame for two more minutes and then remove it from the heat.
  6. In another pan, take a little olive oil and add finely chopped onion and garlic to it and allow them to cook till they brown slightly. Turn off the heat
  7. Open the pressure cooker and blend the boiled veggies with a hand blender into a smooth soup. You might keep it on the flame if the soup is too runny. Allow the water to evaporate till you are happy with the consistency.
  8. Add finely chopped basil and coriander leaves and add them to the blended soup along with sautéed onion and garlic.
  9. Add some crushed black pepper and serve hot!