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Tomato Soup/Shorba with Garlic Butter Croutons

Course: Soup
Cuisine: Indian


For the soup:

  • 4 large tomatoes; diced
  • 2 tbsp vegetable oil
  • 2 dried bay leaf
  • 1 tsp cumin seeds
  • ½ inch cinnamon bark
  • 1 tsp garlic; chopped
  • 1 tsp ginger; chopped
  • ¼ tsp sugar
  • Salt to season
  • 1 tsp black peppercorns
  • 650 ml chicken stock or veg stock
  • 1 tbsp fresh coriander leaves; for garnish

For the croutons:

  • 2 slices white bread; cut into even sized squares
  • 2 tbsp butter
  • 2 garlic cloves; grated


To prepare the soup:

  • Heat oil in a heavy bottom pot and add bay leaf, cumin seeds and cinnamon bark. Fry for a few seconds till aromatic.
  • Next add garlic and ginger; sauté till the rawness goes away and then add the tomatoes along with sugar. Mix well and cook on medium heat till the tomatoes are soft.
  • Next add the stock along with the peppercorns. Taste and season with salt. Bring to boil and then simmer on low heat till the tomatoes are cooked through and mostly broken down.
  • Remove from heat and allow to cool completely.
  • Remove the bay leaf and cinnamon sticks; blitz the remaining contents till you get a smooth creamy soup.
  • Return the soup to pan and heat up just before serving.
  • Garnish with coriander leaves, croutons and crushed black pepper while serving.

To prepare the croutons:

  • Add the butter and grated garlic to a pan and then place on low heat allowing the garlic to infuse into the butter.
  • Add the bread pieces and mix well to coat. Toast on low heat till crispy and golden.