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- Dish type
- Vegetable soup
- Tomato soup
- Roasted tomato soup
This flavourful tomato soup uses a tin of chopped tomatoes and has hints of saffron and curry powder that will warm you down to your toes. Serve with toasted crunchy bread.
5 people made this
- 1 (400g) tin chopped tomatoes, drained and juice reserved
- 4 tablespoons extra virgin olive oil
- salt and black pepper to taste
- 2 tablespoons butter
- 2 large pinches saffron
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 250ml chicken stock
- 1/2 teaspoon curry powder, or to taste
- 1 teaspoon lime juice
- 2 tablespoons freshly chopped coriander, or to taste
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat an oven to 230 C / Gas 8.
- Spread the drained tomatoes on a rimmed baking tray. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to roast and shrink slightly, about 20 minutes.
- Heat butter over medium-low heat in a large saucepan. Stir in the saffron, celery, carrot, onion and garlic; cook until softened, about 10 minutes. Mix in the roasted tomatoes, reserved tomato juices and chicken stock. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice and fresh coriander.
- Use an immersion blender to puree the soup until smooth.
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- 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for work surface
- 1 teaspoon kosher salt (1/2 teaspoon if using Morton&rsquos kosher salt)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1/2 cup cold unsalted butter (4 ounces), cubed
- 4 to 5 tablespoons ice water
- 2 tablespoons canola oil
- 1/2 large red onion, thinly sliced into half-moons (about 1 3/4 cups)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon tamarind concentrate
- 2 pounds ripe red medium-size and cherry tomatoes
- 1/2 tablespoon Madras curry powder
- 1 teaspoon kosher salt, divided
- 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
- 2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
- 1/2 medium red onion, finely chopped (about 2/3 cup)
- 1/2 cup mayonnaise (such as Duke&rsquos)
- 1 serrano chile, stemmed, seeded, and finely chopped
- 1/2 teaspoon crushed red pepper
- 1 tablespoon olive oil
- 1 large egg, lightly beaten
Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.
Heat canola oil in a large skillet over medium-high until shimmering. Stir in onion, salt, black pepper, and red pepper. Cook, stirring often, until onion is translucent, about 10 minutes. Stir in tamarind concentrate until combined. Remove from heat, and set aside.
Preheat oven to 400°F. Line a large rimmed baking sheet with 2 layers of paper towels. Cut medium-size tomatoes into 1/2-inch-thick slices cut cherry tomatoes in half. Place tomatoes on paper towels sprinkle one side with curry powder and ½ teaspoon salt flip and sprinkle the other side with remaining ½ teaspoon salt. Let stand 10 minutes.
Stir together cheeses, onion, mayonnaise, serrano, and red pepper in a large bowl. On a floured surface, roll pastry dough into a 12-inch circle or oval, trimming edges, if needed. Transfer dough to a parchment paper&ndashlined baking sheet. Spread cheese mixture over dough, leaving a 2 1/2-inch border around edge. (You may not need all of cheese mixture.) Layer sliced tomatoes, curry side down, on cheese mixture fill in with cherry tomatoes. Top with tamarind onions. Fold exposed border of dough circle toward center, pleating as necessary. Drizzle tomatoes and onions with olive oil brush exposed crust with egg.
Bake in preheated oven until filling is bubbling and crust is golden brown, 20 to 25 minutes. Let cool 10 minutes.
Tomato Coconut Curry Soup
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Winter season is here, and all I can think about is warm soup! There is nothing more comforting than cozying up with a blanket next to the fireplace, enjoying a nice warm bowl of nutritious and hearty veggie soup and this Tomato Coconut Curry Soup really hits the spot.
You won’t believe how tasty this easy soup recipe is and it contains an abundant dose of nutritious root veggies – yams, carrots, potatoes, tomatoes and warming curry spice which is absolutely wonderful for warming the body and offers a boost in circulation, and nutritional yeast which offers vitamin B12, wonderful for those on a plant-based diet.
Enjoy these curry-inspired recipes:
A touch of coconut milk takes it up a notch, offers a dose of hydrating electrolytes, and created a creamy, dreamy, and oh so comforting element to this soup. When time is short, try this delightful soup recipe. It’s quick, satisfying, and good enough to serve company if you are having a large family dinner, and wont break your budget.
This coconut curried veggie soup is hearty enough, you can enjoy it on its own, you can enjoy it with a think and crusty chunk of “healthy bread recipe”, or as an appetizer to your dinner.
As we always want to keep the fat content low in our recipes here, the fat in the coconut milk offers us a benefit by adding this healthier fat and a dash of black pepper, these two together act as an amplifier of the anti-inflammatory effects, by binding to the curcumin (anti-inflammatory compound found in turmeric) in the curry and increasing its bioavailability by 2000%! This means by adding coconut (fat) and freshly cracked black pepper, your body absorbs the curcumin that much more!
You could also use fire roasted tomatoes, which I find add a nice smoky flavor.
Thank goodness for soups! It’s these kinds of warm and comforting soup recipes that keeps me going strong all winter long!
I’d love to hear your feedback in the comments below for this Tomato Coconut Curry Soup ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious
because it meets the following guidelines.
Roasted Tomato Soup
Growing up I was lucky to have a huge family garden in our backyard. With most of the fall-themed recipes that I have been making lately, mostly supplied by the local farmers market, I remember how my family used to just go out to the garden and pick vegetables for dinner. Every fall there was a week or two that was tomato-canning time. My mom would make huge batches of tomato soup and sauce with the tomatoes from our garden. I am talking about 30-40 jars here. Now I live far away and don’t even have a yard, so I decided to try making my own, albeit single batch serving, of tomato soup.
When a recipe is as simple as this one, quality ingredients really shine. I suggest searching your local farmer’s market, roadside farm, CSA box, or better yet if you have your own garden, for some ripe tomatoes and onions. This is the perfect time to use these ingredients as the weather transitions into fall.
I love the added flavor that roasting the ingredients brings out. It also smells amazing and had my stomach growling well before it was done. But maybe that’s just me and the smell of roasted garlic.
Before and after. You can also add more garlic to the recipe if you are like me and can’t get enough. Before roasting, I also stripped some of the really seedy parts out of the tomato slices, mainly because I didn’t want the seeds in my soup.
If you haven’t invested in a hand blender, I cannot stress enough how wonderful they are! They especially come in handy for making soup, but I also use my often for smoothies. You can blend the ingredients right in the pot. That way there is no need for the precarious transferring of steaming ingredients to a blender and back again. I had to include a photo because I love them just that much.
This recipe makes a beautiful seasonal soup, which can serve as an elegant first course or the main entrée for dinner. Not only that, but tomatoes are loaded with vitamin C, which is always good to have in large quantities when the colder weather comes around.
Though I haven’t made it to the canning stages yet, this will definitely be a repeat recipe for the fall. Sometimes the simple things in life are the most satisfying.
- 12 roma tomatoes, halved
- olive oil
- kosher salt
- coarse freshly ground black pepper
- 3 tablespoons unsalted butter or olive oil
- 1 cup finely chopped yellow onion
- 3/4 cup finely chopped carrot
- 3/4 cup finely chopped celery
- 2 cloves fresh garlic, chopped
- 2 teaspoons Madras curry powder
- 2-1/2 to 3 cups homemade shrimp stock
- 2 tablespoons sherry wine
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 to 3/4 pound of cooked shrimp, chopped (see note)
- fresh mint leaves, for garnish
Preheat your oven to 375 degrees.
Place the tomato halves on a rimmed metal baking sheet, drizzle with oil and season with a teaspoon of kosher salt and lots of coarse freshly ground black pepper. Slide the tomatoes onto the middle rack of your preheated oven and roast for 45 minute to 1 hour.
Meanwhile, melt the butter (or add oil) in a deep-sided pan. Once melted, add in the chopped vegetables and cook for 20-25 minutes or until the carrots are fork tender. Add in the garlic, cook for a minute longer before adding in the curry. Remove off of the heat until the tomatoes are done.
In a high-powered blender or food processor add the shrimp stock (I start with 2 cups and add more later if necessary, depending on how thin you want it), sherry wine, roasted tomatoes (seeds and all), curried vegetables and a teaspoon of kosher salt. Blend until smooth.
Pour the soup back into the pan and season with salt and cayenne pepper to taste. Add in the chopped shrimp and heat until warmed through.
Serve in small soup bowls with fresh mint leaves and more black pepper.
How I Cooked My Shrimp: When I made my shrimp stock, after I strained it, I poured it back into the pot and brought it to a boil. Then I added in the raw shrimp, replaced the cover and pulled it off the heat to poach for 10 minutes until fully cooked.
Roasted Tomato Soup
You're the second person I know who has received one of these knifes (Monique, too!) and they look great. I'll be in the market for a new one soon so I'll definitely check it out. The soup recipe looks terrific. Thanks for a new spin on an old favorite -- I think I'd like your version here better!
They are great knives! I am so lucky they sent me one! This soup is great! Roasting the tomatoes really enhances their flavours! Xoxo
I can't think of anything nicer on a cold day than home made tomato soup and a toasted cheese sandwich! I'd never thought of roasting the tomatoes, but that's a brilliant idea as that would boost the flavour so much.
I agree that a good, sharp knife that is balanced and feels good in your hand is essential in the kitchen. I have a favourite "go to" knife that I always choose. How lovely that the knife you received turned out to be just what you needed. I hope that means your luck is turning and there are only good days ahead.
Let's talk details. Your choice in tomatoes here is key. It's the flavor base of this soup. Go for the most flavorful, ripe, in-season tomatoes you can get your hands on. Ugly or not-perfect is fine, they're going to get roasted and blitzed anyway. I save my cherry tomatoes for other uses - salads, roasting, pastas, etc. and opt for medium-sized varietals like Early Girl or San Marzano instead.
- 2 pounds Yukon gold potatoes, peeled and cut into roughly 2-inch pieces
- 2 1/4 pounds plum tomatoes, all quartered
- 1 head garlic
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 2 teaspoons dried savory or thyme
- 1 1/2 teaspoons curry powder
- 3 1/2 cups homemade or canned low-sodium chicken stock, skimmed of fat
- 1/2 cup skim milk
- Juice of one lemon
- 6 slices whole-wheat bread
- 3 to 4 sprigs fresh thyme
- Olive-oil cooking spray
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.
How to puree the roasted tomato and red pepper soup
Whenever I make a pureed soup, I use an immersion blender to blend the soup directly in the pot. It&rsquos SO EASY!
You can transfer the soup to a traditional standing blender if you don&rsquot have an immersion blender. But if you don&rsquot have one, I highly recommend getting one. Truth be told, I don&rsquot even own a standing blender! For smoothies, I just add ingredients to a wide-mouth cup and stick the immersion blender right in to make a single serving smoothie. I did this when I made baby food, too.
Just add the roasted tomatoes to a large pot with heated up chicken stock (or vegetable stock), and a whole jar of roasted red peppers. No need to drain them- just add the water they come in too.
And blend away! At this point, if you&rsquore pressed for time, you can eat the soup as is. It will be more rustic and chunkier. But in the next step, I&rsquoll explain how to make it super smooth and creamy.
This soup can be easily be made vegan by:
1, Substituting the butter for olive oil or avocado oil.
2. Substituting the chicken stock for vegetable stock.
3. Omitting the heavy whipping cream!
Serve this perfect bowl of soup with these Buttered Bread Rolls for a winning combination!