Curried Tomato Soup Recipes

CURRIED TOMATO SOUP

Steps:

• Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
• Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
• Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
• Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

QUICK TOMATO SOUP

Steps:

• In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Steps:

• Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

TOMATO CURRY SOUP

Steps:

• General Note: I use Pam olive oil spray instead of butter, and low-fat sour cream.
• Melt butter in saucepan. Sauté onion until tender. Add curry powder and cook an additional minute to blend flavors.
• Stir in tomatoes and broth. Bring to a boil.
• Reduce heat and simmer for 15-20 minutes.
• Add 1/2 cup sour cream and let it melt into the soup.
• With a whisk, beat until smooth.

CURRY-TOMATO SOUP

Steps:

• In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
• Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
• Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

CURRIED TOMATO, GARLIC, AND POTATO SOUP

Steps:

• Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange potatoes in one pan and tomatoes in second pan. Add garlic to one of the pans. Drizzle potatoes with oil; toss. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle tomatoes with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle one teaspoon of savory or thyme over ingredients in each pan. Roast 20 minutes; turn potatoes and tomatoes with a spatula. Sprinkle curry powder over both pans. Cook until potatoes and garlic are tender, 20 to 30 minutes more.
• Transfer potatoes to a food mill fitted with a medium disk, in batches if necessary. Pass potatoes through mill; transfer to a stockpot. Add 2 cups stock to roasting pan; place over high heat on stove. Cook, scraping up any cooked-on bits with a wooden spoon, until liquid reduces slightly 2 to 4 minutes. Add liquid to stockpot; stir until smooth.
• Using back of a knife, scrape soft, roasted garlic out of 4 to 5 cloves; reserve. Scrape out remaining garlic; set aside. Set aside 12 pieces of tomato for garnish. Transfer tomatoes to food mill with the 4 to 5 cloves of garlic; pass through into a large bowl. Transfer to stockpot. Add remaining 1 1/2 cups stock and milk. Place over medium heat; stir until warm and combined. Adjust seasoning. Just before serving, add lemon juice to taste.
• Toast bread slices under the broiler. In a small bowl, smash reserved garlic cloves with a fork until smooth. Chop leaves from two sprigs of thyme. Slather toast with garlic puree, top with reserved tomatoes, and sprinkle with chopped thyme. Use remaining thyme to garnish soup.

CURRIED TOMATO AND RED LENTIL STEW

Steps:

• Separate cilantro leaves and stems. Chop leaves and set both aside.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
• Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
• Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
• Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
• Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

CURRY-TOMATO SOUP

Steps:

• Heat dressing in large saucepan on medium-high heat. Add celery, carrots and onions; cook and stir 5 min.
• Add water, tomatoes, bouillon powder and dry seasonings; stir. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 10 min. or until vegetables are tender.
• Pour soup, in batches, into blender; blend until smooth.

CURRIED PEANUT AND TOMATO SOUP

Steps:

• Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
• Add curry powder and cook, stirring frequently, 2 minutes.
• Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
• Stir hot water into peanut butter until smooth and add to soup.
• Simmer, uncovered, stirring occasionally, 5 minutes.
• Stir in cilantro before serving.

CURRIED PEANUT AND TOMATO SOUP

Steps:

• Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.