Here we are again, Theme Thursday, and the theme is still tomatoes. Today I have a recipe for Tomato Soup with the added flavor of curry to give it a little zing.
The inspiration for this soup came in a brown paper bag, a plain brown wrapper you might say, but there was nothing naughty inside. No, I’m happy to tell you the bag was full of ripe tomatoes. A friend, going away for a few days, picked all the ripe tomatoes from her garden, and brought them to me, knowing that I would make good use of them. Such a good friend! My creative juices started flowing and looking for recipes for tomatoes I found several for soup. I liked something about this one, and something about that one, but not everything about any one of them. So how did I choose which one to make? I didn’t. I made a merger, taking a little from here and a little from there, and came up with this idea for a tomato soup.
Using a large onion chopped, I sautéed it in butter then added the curry powder, stirred it around for a minute or so to blend flavors, added the crushed tomatoes and chicken broth and let it simmer a while. So simple, and yet so good.
I used 2 1/2 pounds of fresh tomatoes with skins removed, and seeds squeezed out, but the really nice thing is that you can use canned crushed tomatoes ( 28 oz. can), and have this soup anytime you want it. You don’t need to wait for tomato season to roll around. I also used chicken broth, but, here too, you can make a substitution and use vegetable broth instead for a vegetarian/vegan soup. Since I associate curry with Indian cookery, and sour cream is also widely used in Indian cookery, at serving time I swirled a little sour cream into each bowl of soup and sprinkled on chopped chives for garnish.
We enjoyed this soup totally, and along with it I made a pretty spectacular grilled cheese sandwich, using kale, caramelized onions and cheese. Wow!! Stop back next week when I’ll have that recipe ready for you. For now, here’s the soup.
TOMATO CURRY SOUP
Yield: serves 6
- 1/2 cup ( 1 medium) onion, chopped
- 1/4 cup butter ( 1/2 stick)
- 2 teaspoons curry powder ( more if you like)
- 2 – 3 pounds fresh tomatoes, skinned and seeds squeezed out, ( or use 1 28 -oz. can crushed tomatoes)
- 1 32-oz. container chicken stock or vegetable stock
- 1/4 cup sour cream
- chopped chives for garnish
1. Melt butter in a large sauce pan. Sauté onion in butter until transparent. Add in curry powder, stirring over low heat for 1 – 2 minutes to blend flavors.
2. Add tomatoes and chicken stock. Break up tomatoes with a wooden spoon as much as possible. Bring to a boil, then reduce heat and simmer about 15 – 20 minutes. You can smooth out the soup by pureeing in a blender or use an immersion blender. Otherwise serve as is; it will be a little chunky.
3. Ladle into serving bowls, swirl in 1 – 2 teaspoons sour cream. Garnish with chopped chives.
Source: a Carolyn Original