Roasted Tomato Curry Soup

Roasted Tomato Curry Soup

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Jen Woy
Recipe by  Jen Woy

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Reviews (10)

Rate This Recipe
Bobbi
12

Bobbi

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 of the cost but substituted a pinch of tumeric. Be warned about tumeric, just a pinch or your soup will be over-powered.

composter
4

composter

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".

HOOTIEBOY
3

HOOTIEBOY

This soup is amazing. The saffron really makes it delicious!

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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Roasted Garden Tomato Basil Soup

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