Indian Soup Names: 12 Soups and Tomato Shorba

Indian soup names cover a wide range of bowls, from peppery rasam and tomato saar to creamy, gently spiced shorba. Below is a quick guide to 12 soups and soup-like dishes from across India, followed by a practical tomato shorba recipe made with tomatoes, warming spices, and stock.

Indian Soup Names to Know

There is no single standard list of Indian soups: names, ingredients, and serving styles vary by region and household. Some dishes are served as a light first course, while others are closer to a substantial lentil stew or a thin, tangy accompaniment to rice. These 12 examples are useful starting points when you are exploring Indian soup menus or planning what to cook.

Tomato shorba: A smooth or lightly textured tomato soup seasoned with spices such as cumin, ginger, and black pepper. Recipes differ in thickness and may include stock, herbs, or a little cream; the recipe below is a dairy-optional, everyday version.
Rasam: A South Indian, usually thin and tangy preparation often made with tamarind, tomato, pepper, and spices. It is commonly served with rice or sipped from a cup, and its sourness and heat vary from one recipe to another.
Tomato saar: A western Indian, especially Maharashtrian, tomato-based broth. It often has a sweet-sour balance, and some versions use coconut, jaggery, or a tempering of mustard seeds.
Dal shorba: A gently spiced lentil soup. It may be made with red lentils or another dal, then blended or left with some texture; lemon, herbs, and cumin are common finishing flavors.
Moong dal soup: A light soup made with split mung beans. Depending on the cook, it can be a thin broth with ginger and cumin or a thicker, more filling bowl.
Palak soup: A smooth spinach soup, often blended with aromatics and spices. Some recipes add cream or milk, while others keep it dairy-free and let the greens provide the color and body.
Sweet corn soup, Indian style: A popular Indo-Chinese restaurant-style soup with corn, vegetables, and a lightly thickened broth. It is usually milder than many traditional spiced soups.
Vegetable manchow soup: Another Indo-Chinese favorite, typically made with chopped vegetables, a savory broth, and a spicy finish. Crisp fried noodles are a common topping, though they are optional.
Hot and sour soup, Indian style: A tangy, peppery Indo-Chinese soup that combines vegetables with vinegar, soy sauce, and chili. Its ingredients and exact balance vary among cooks and restaurants.
Mulligatawny: An Anglo-Indian soup with a name derived from Tamil words often translated as “pepper water.” Modern versions range from thin and peppery to creamy, and may include lentils, vegetables, or meat.
Chicken shorba: A spiced chicken broth, usually served hot as a starter or light meal. It is distinct from the vegetarian recipe here and should be cooked safely using a thermometer.
Kadhi: A yogurt-and-besan preparation found in several regional forms. It is generally served with rice and is thicker and more substantial than a clear soup, but some cooks include it in broad lists of Indian soup-style dishes.

For a first homemade bowl, tomato shorba is an approachable choice: the ingredients are easy to find, the method is straightforward, and the seasoning can be adjusted at the end. It is not meant to represent every regional shorba; it is one flexible version that gives you a useful base for trying other combinations.

Ingredients

2 lb ripe tomatoes (900 g), cored and roughly chopped
1 tbsp ghee or neutral oil (14 g)
1 small yellow onion (about 100 g), finely chopped
2 garlic cloves (about 6 g), finely chopped
1 tbsp fresh ginger (15 g), peeled and finely grated
1 tsp ground cumin (2 g)
1 tsp ground coriander (2 g)
½ tsp ground turmeric (about 1.5 g)
½ tsp freshly ground black pepper (about 1 g), plus more to taste
4 cups vegetable stock (960 ml), preferably low-sodium
1 tsp fine salt (6 g), or to taste
½ tsp sugar (2 g), optional, only if the tomatoes taste especially sharp
1 tbsp lemon juice (15 ml), plus more to taste
¼ cup chopped fresh cilantro (about 4 g), for serving

Instructions

Prepare the ingredients. Wash, core, and chop the tomatoes. Finely chop the onion and garlic, grate the ginger, and measure the spices and stock. This takes about 15 minutes; smaller tomato pieces cook down more quickly, but they do not need to be perfectly even.
Soften the onion. Warm the ghee or oil in a medium heavy-bottomed pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Keep the heat moderate so it softens without browning deeply.
Bloom the aromatics and spices. Add the garlic and ginger and stir for 1 minute. Add cumin, coriander, turmeric, and black pepper, then stir for 30 seconds. If the spices begin to stick, add a splash of stock rather than letting them scorch.
Cook the tomatoes. Add the chopped tomatoes and salt. Stir well and cook for 5 minutes, until the tomatoes begin to release juice and soften. Stir once or twice so the mixture does not catch on the bottom of the pot.
Simmer until tender. Pour in the vegetable stock and bring the soup to a gentle boil. Lower the heat, cover the pot slightly ajar, and simmer for 15 minutes, until the tomatoes are very soft. Avoid a hard boil, which can make the soup splatter and does not improve its flavor.
Blend carefully. Take the pot off the heat and let the bubbling settle briefly. Blend with an immersion blender until smooth, or transfer the soup in small batches to a countertop blender. For hot soup, follow the blender maker’s instructions, vent the lid, cover the opening with a folded towel, and hold it securely to let steam escape. Return the soup to the pot if needed.
Adjust and finish. Stir in the optional sugar only if needed to balance very tart tomatoes. Add the lemon juice, taste, and adjust salt, pepper, or lemon. If you prefer a very silky soup, strain it through a fine-mesh sieve; otherwise, serve it as blended. Warm gently for a minute or two if it has cooled, then ladle into bowls and finish with cilantro.

Tips

Choose ripe tomatoes. Ripe, in-season tomatoes give the soup a rounded flavor. If using canned tomatoes, substitute two 14.5 oz cans (about 820 g total) of diced tomatoes for the fresh tomatoes; choose plain canned tomatoes and taste before adding the optional sugar.
Use the right substitute for ghee. Neutral oil keeps the soup dairy-free and has a clean taste. Butter also works, but it gives the broth a richer, less neutral flavor. If you want a more pronounced traditional-style tempering, finish with a small spoonful of ghee, if suitable for your diet.
Blend with care. Hot liquids expand in a sealed blender. Let the soup settle, work in small batches, vent the lid according to the appliance instructions, and keep a hand on a towel over the opening. An immersion blender avoids transferring the soup.
Season after blending. Tomato acidity changes with the season and variety. Add lemon, salt, and the optional sugar gradually after blending, tasting between additions rather than trying to correct the whole pot at once.

Serving Suggestions

Serve tomato shorba hot as a light first course, or make it part of a larger Indian-inspired meal. A bowl with a slice of toasted bread, naan, or a plain roti makes a simple lunch. For a more substantial spread, pair it with rice, a vegetable curry, or a lentil dish, keeping the other dishes more gently seasoned if your soup has plenty of pepper.

For a neat finish, add cilantro just before serving so it stays fresh and green. A small squeeze of lemon at the table gives each person control over the tang. You can also offer toasted cumin or freshly ground black pepper on the side. If serving guests, keep the soup warm over low heat and add any garnishes only once it is ladled into bowls.

Variations

Make it creamy: Stir in ¼ cup (60 ml) of coconut milk or cream after blending and warm gently without bringing the soup to a boil. Coconut milk lends a distinct sweet, coconut aroma; dairy cream makes the flavor richer and softer. Add either gradually so the soup does not become heavier than you want.

Add red lentils: For a more filling soup, rinse ¼ cup (about 50 g) of red lentils and add them with the stock. Simmer until the lentils are completely soft, usually about 15–20 minutes, then blend. You may need an extra ½–1 cup (120–240 ml) of stock to keep the texture pourable. This changes the soup from a light tomato broth to a thicker, more substantial bowl.

Make it hotter: Add ¼ teaspoon (about 0.5 g) of cayenne or one finely chopped green chili with the garlic and ginger. Chili heat varies, so start small. For a gentler version, leave out the black pepper and offer it at the table.

Keep it chunky: Blend only half the soup, then stir it back into the pot. The blended portion thickens the broth while the remaining tomato pieces provide texture. This is useful if you do not have a blender or simply prefer a less smooth soup.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality; leave a little room for expansion and label the date. Thaw frozen soup overnight in the refrigerator or reheat it from frozen over low heat, stirring as it loosens.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout. If it has thickened, add a splash of water or stock. Leftovers should reach 165°F (74°C) when checked with a food thermometer, in line with USDA FSIS guidance. Avoid repeatedly cooling and reheating the entire pot; divide it into portions so you can warm only what you need.

Frequently Asked Questions

What does “shorba” mean?
Shorba is a broad term used for soup or broth in several food traditions, including Indian cooking. The word does not point to one fixed recipe. A shorba can be thin or thick, smooth or textured, and made with vegetables, lentils, or meat, depending on the region and household.

Is tomato shorba the same as rasam?
No. Both may include tomato and spices, but they are different preparations. Rasam is commonly thin and tangy, with tamarind and a distinctive spice profile in many versions, while tomato shorba is generally approached as a tomato soup. Recipes vary, so ingredients can overlap without making the names interchangeable.

Can I make this soup without a blender?
Yes. Chop the tomatoes finely and simmer until they are very soft, then mash them thoroughly with a potato masher or the back of a spoon. The result will be more rustic and less smooth. You can also pass the cooked soup through a food mill or sieve if you want fewer tomato skins and seeds without using a blender.

Can I use canned tomatoes instead of fresh?
Yes. Use about 820 g (two 14.5 oz cans) of plain diced tomatoes in place of the fresh tomatoes. Canned tomatoes can be more acidic or salty depending on the product, so use low-sodium stock and wait until the soup is blended before adjusting salt, lemon, or the optional sugar.

How can I make the soup vegan?
Use neutral vegetable oil instead of ghee and check that the vegetable stock contains no animal ingredients. The recipe is otherwise plant-based. If you choose the creamy variation, use coconut milk rather than dairy cream for a vegan version, noting that coconut changes the flavor.

Why does my tomato soup taste too sour?
Tomatoes differ naturally in acidity, and lemon adds more tang. First stir in the optional ½ teaspoon of sugar, then taste again; add another small pinch only if needed. You can also dilute the soup with a little extra stock. Avoid adding a large amount of sugar, which can make the finished bowl taste sweet rather than balanced.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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