-
-
My review
Roasted Tomato Curry Soup
Jen Woy
"This is a bright tomato soup that warms you down to your toes."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 222 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 222 calories; 19.9 g fat; 8.8 g carbohydrates; 1.6 g protein; 15 mg cholesterol; 217 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1214 Ratings
-
-
-
-
-
Most helpful positive review
4/26/2010
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...
Most helpful critical review
6/30/2010
I followed the recipe exactly except substituted the saffron for just a pinch of tumeric. It was awful. I couldn't even eat it. It sounded delicious though.
Most helpful
Most positive
Least positive
Newest
4/26/2010
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...
10/8/2011
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".
11/30/2010
Excellent! I served this at my book club and everyone loved it! The only complaint is that a double batch wasn't near enough!
6/30/2010
I followed the recipe exactly except substituted the saffron for just a pinch of tumeric. It was awful. I couldn't even eat it. It sounded delicious though.
10/24/2012
delcious and easy.. I adore saffron and was happy to find a recipe for soup with this I reduced the oil and left out the butter - i need to cut calories
5/14/2010
I doubled the carrots and celery, lightly pureed the soup and it was SAVORY, chunky and fresh. I loved it!
5/9/2010
Loved it! I didn't have any saffron and added a pinch of turmeric like the previous reviewer. I also doubled it and even so, it didn't yield a lot.