“This is a bright tomato soup that warms you down to your toes.” - by Jen Woy
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat an oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- Use an immersion blender to puree soup until smooth.
Nutrition
Amount Per Serving (4 total)
- Calories
- 222 cal
- 11%
- Fat
- 19.9 g
- 31%
- Carbs
- 8.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (8)
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"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 because ..." See moreof the cost but substituted a pinch of tumeric. Be warned about tumeric, just a pinch or your soup will be over-powered."
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