Roasted Tomato Curry Soup

Roasted Tomato Curry Soup

Jen Woy 1

"This is a bright tomato soup that warms you down to your toes."


1 h {{adjustedServings}} servings 222 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Spread the drained tomatoes on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to brown and shrink slightly, about 20 minutes.
  3. 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 broth. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice, and cilantro.
  4. Use an immersion blender to puree soup until smooth.
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  1. 13 Ratings


AWESOME! I had some frozen tomatoes left over from last summer and they worked beautifully. Roasting the tomatoes is a must, it brings out the wonderful flavor of them. I don't buy saffron be...

Roasted home-grown plum tomatoes and added some milk at the end of the recipe to thin it out and increase the amount of soup. We really liked it and hubby said I could "make that again".

Excellent! I served this at my book club and everyone loved it! The only complaint is that a double batch wasn't near enough!