Roasted Tomato Curry Soup Recipes

TOMATO CURRY SOUP

Tomato Curry Soup image

What a neat little soup! Simple, flavorful, goes great with crusty bread! Found originally in Seasonal Celebrations (Coast to Coast).

Provided by MechanicalJen

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/2 cup chopped onion
2 1/2 teaspoons curry powder
28 ounces crushed tomatoes, undrained
4 cups chicken broth
1/2 cup sour cream

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.

ROASTED TOMATO SOUP WITH CURRIED SHRIMP AND RICE

Roasted Tomato Soup With Curried Shrimp And Rice image

Provided by Molly O'Neill

Categories dinner, appetizer

Time 1h

Yield Four servings

Number Of Ingredients 13

Ingredients

1 pound medium shrimp, shelled and deveined
1 tablespoon curry powder
3 1/4 teaspoons salt
Freshly ground pepper to taste
8 large tomatoes
1 teaspoon olive oil
2 cups cooked Basmati rice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne
4 teaspoons chopped cilantro
1 teaspoon minced lemon rind

Steps:

Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with 1/4 teaspoon of the salt and pepper to taste. Set aside.
Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 1178 milligrams, Sugar 8 grams, TransFat 0 grams

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