Tomato Curry Soup Recipes
CURRIED TOMATO SOUP
Provided by Barbara Kafka
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
- Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
- Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
- Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 685 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED TOMATO CURRY SOUP
This is a bright tomato soup that warms you down to your toes.
Provided by Jen Woy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 221.9 calories, Carbohydrate 8.8 g, Cholesterol 15.3 mg, Fat 19.9 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 217 mg, Sugar 4.4 g
CURRY-TOMATO SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
- Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
- Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO CURRY SOUP
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
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.
More about "tomato curry soup recipes"
CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (216)Estimated Reading Time 5 minsServings 4
- Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
INDIAN SPICED TOMATO CURRY - TOMATO SOUP (INSTANT POT …
From myheartbeets.com
4.5/5 (2)Servings 4Cuisine IndianEstimated Reading Time 3 mins
- Press saute, add the oil and once it heats up, add the onion and stir occasionally for 8-10 minutes or until the onions have browned and look caramelized.
- Add the oil to a dutch oven or heavy-bottomed pot over medium heat, then add the onion and stir occasionally for 7-8 minutes or until the onions have browned and look caramelized.
CURRIED TOMATO TORTELLINI SOUP - 101 COOKBOOKS
From 101cookbooks.com
4.1/5 (63)Total Time 20 minsCategory Dinner, Main Course, Pasta, SoupCalories 272 per serving
- If you're using frozen spinach, set it on the counter to thaw a bit. In the meantime, heat the olive oil in a large pot over medium-high heat. Stir in the onion and cook, stirring occasionally, for 5 minutes or so, until the onion has softened a bit. Stir in the garlic, wait a minute, then add the curry powder, paprika, turmeric, and chile flakes, and stir well.
- Break up the tomatoes with your hands as you add them to the pot along with the tomato liquid, stir in the lentils, and the water. Cover and allow to cook for 15 minutes or so, until the lentils have cooked through. Stir in the salt, and then the tortellini. Cover and cook for another 3-5 minutes, or per package instructions - until tender and cooked through. Stir in the spinach bring back to a simmer, and serve with a dusting of cheese and a squeeze of lemon juice. If you need to thin out with a bit more water, do so, and re-season. Enjoy!
TOMATO COCONUT CURRY SOUP - PLANT BASED COOKING
From plantbasedcooking.com
4.6/5 (8)Total Time 1 hr 20 minsCategory Soups / StewsCalories 108 per serving
- Heat ¼ cup of water or vegetable broth in a large pot over medium heat. Add the onion and celery and sauté for about 10 to 15 minutes, until the celery has softened.
- Add the tomatoes, the nutritional yeast, and 1 to 2 cups of water or vegetable broth and bring to a boil.
CHICKPEA CURRY AND TOMATO SOUP (YIN AND YANG RECIPE) - KARUNA
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Estimated Reading Time 6 mins
CURRY TOMATO SOUP RECIPE — EATWELL101
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Servings 6-8Calories 64 per servingCategory Best Soup Recipes, Cook, Cooking & Meals
CURRIED CARROT AND TOMATO SOUP | FROM THE GRAPEVINE
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CURRIED TOMATO BISQUE RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (111)Total Time 10 minsServings 2Calories 172 per serving
- Add the onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until soft, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds more. Add the tomatoes (with their juices) and ½ cup water and bring to a boil.
CREAMY TOMATO SOUP WITH COCONUT AND CURRY
From blog.kettleandfire.com
5/5 (1)Total Time 45 minsCategory SoupCalories 255 per serving
- In a medium pot over medium-high heat, warm the coconut oil until melted. Add the onion, bell pepper, carrot, and a pinch of salt and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes.
- Add the garlic and curry powder and cook until fragrant, about 1 minute. Then stir in the tomatoes and a pinch of salt. Cook, stirring, for another minute. Add the broth and simmer until the tomatoes are cooked, 10 to 15 minutes. Remove from the heat and blend until smooth with an immersion blender or regular blender.
- Return to the stove over medium heat. Stir in the coconut milk and a squeeze of lime and cook for another minute. Season with salt and pepper to taste. Garnish with microgreens and hemp seeds, if using.
CURRIED LENTIL-TOMATO SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 218 per servingServings 6
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.
CURRY TOMATO SOUP WITH CUMIN ROASTED SHRIMP - FOOLPROOF LIVING
From foolproofliving.com
5/5 (4)Total Time 35 minsCategory SoupCalories 323 per serving
- Heat 2 tablespoons of oil in medium-heat in a large saucepan. Add in the onion and cook for 3-4 minutes or until translucent. Stir in the spices. Stirring constantly cook for a 1-2 minutes. Add in the minced ginger. Cook for 2-3 minutes while stirring constantly.
- Add in the tomatoes, salt, sandwich bread and bay leaf. Let it come to a boil. Turn down the heat to medium-low and let it simmer for 3-4 minutes.
SPICY TOMATO SOUP WITH CURRY (VEGAN) - THE SIMPLE VEGANISTA
From simple-veganista.com
Reviews 14Servings 4Cuisine VeganCategory Soup
- Saute: In a large pot, heat oil on medium, add onions and saute for five minutes, or until softened.
- Add remaining ingredients: Add tomatoes, water, curry, basil, red pepper flakes and salt, turn heat to medium high, bring to boil, reduce heat, cover and simmer for 15 minutes.
- Coconut milk: If you want a creamy soup, add the coconut milk/cream after 10 minutes of simmering, continue to simmer for five more minutes. Or you can add a few spoonfuls to the individual serving bowl. Once done, taste for flavor adding extra spices as needed.
- Puree: Once soup is done, remove from heat, let cool a few minutes and puree using a submersion blender or food processor (if using a food processor you may have to puree in a couple batches).
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