When You crave restaurant style Indian tomato soup, but just don’t want to spend a lot of time in the kitchen, boiling and straining fresh tomatoes, try spicing up the readymade Condensed Tomato soup with Indian spices to get Shorba/soup that tastes like it came from a top notch restaurant!

I had Tamatar Dhaniye ka Shorba/tomato corainder soup, for the first time in a restaurant called Zaranj in Kolkata many years back. The taste lingered on because it was very different from the usual tomato soup. The flavor of ghee and Indian spices were distinct and the generous sprinkling of cilantro was delicious.

I first experimented with canned soup about 10 years back when my family was visiting from India. After picking them up from the airport, we ate a big lunch at a restaurant and drove for 4 hours. By the time we got home, no one was in the mood to eat the big dinner, that I had prepared for everyone. They just wanted something light. I found a can of tomato soup in the pantry.

Mom immediately took a pan, put ghee, and some Indian spices, chopped some Green chilies and topped it with some fresh cilantro. We had some Garlic bread with it and everyone just loved the soup. Best part was it was ready in minutes and there were literally no dishes to clean. It also reminded me of the shorba that I had had few years back at the restaurant.

Since then, I have made it many times as an accompaniment to sandwiches and salads or just by itself, topped with croutons.

Tamatar Dhaniye ka Shorba from Campbells canned Tomato Soup

Aanchal Gupta

Restaurant style Indian tomato soup without cooking and straining fresh tomatoes. Readymade Condensed Tomato soup is tempered with Indian spices to get Shorba/soup that tastes like it came from a top notch restaurant!

Print Recipe

Prep Time 2

Cook Time 3

Total Time 5

Course Soup/Salad/Appetizer/Starter

Cuisine Indian

Ingredients

1 can tomato soup 10 3/4 oz,305 gms
3/4 tsp Rai/mustard seeds
3/4 tsp Cumin seeds
1 tbsp Ghee/Butter/Oil tastes best with ghee
7-10 curry leaves
1/2-1 tsp minced Green chilies optional
3 oz milk I used 2 %
Cilantro/Coriander/Dhania washed and chopped for topping
Croutons and chopped cilantro for garnishing

Instructions

In a heated pan add Ghee/Butter/Oil till it melts
Add Mustard and cumin seeds and let them crackle
Add minced Green chilies, stir for few minutes
Add curry leaves and stir
Add the condensed can of soup and stir
Add 1 1/4 can of water and bring to a boil(use soup can)
Add 1/4 can of milk,about 3 oz(use soup can),optional
Bring to a boil, remove and add chopped Cilantro/Coriander/Dhania
Top with Croutons and more chopped Cilantro

Notes

Skip the milk for a vegan option. The chopped Cilantro at the end really enhances the taste, don’t skip the cilantro. It tastes best with Ghee, though I have tried with butter and oil as well.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Melt Ghee/Butter/Oil in a pan(Ghee tastes best)