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

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

    Advertisement
  • 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

222 calories; protein 1.6g; carbohydrates 8.8g; fat 19.9g; cholesterol 15.3mg; sodium 217mg. Full Nutrition
Advertisement

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2010
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 because of the cost but substituted a pinch of tumeric. Be warned about tumeric, just a pinch or your soup will be over-powered. Read More
(14)

Most helpful critical review

Rating: 1 stars
07/02/2010
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. Read More
(2)
16 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/27/2010
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 because of the cost but substituted a pinch of tumeric. Be warned about tumeric, just a pinch or your soup will be over-powered. Read More
(14)
Rating: 5 stars
10/08/2011
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". Read More
(4)
Rating: 5 stars
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! Read More
(4)
Advertisement
Rating: 5 stars
02/28/2012
This soup is amazing. The saffron really makes it delicious! Read More
(3)
Rating: 1 stars
07/02/2010
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. Read More
(2)
Rating: 5 stars
05/18/2010
I doubled the carrots and celery lightly pureed the soup and it was SAVORY chunky and fresh. I loved it! Read More
(1)
Advertisement
Rating: 5 stars
10/25/2012
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 Read More
(1)
Rating: 5 stars
05/11/2010
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. Read More
(1)
Rating: 5 stars
12/15/2014
This is a simple and absolutely delicious tomato soup. I doubled the recipe (glad I did because the wife and I put away well over the original recipe's worth) left out the celery (only because I forgot it) added a bit more curry powder and a touch of cayenne for just a little heat. I also added about a half a cup of milk to thin it a little and well...because I thought it would be tasty;) We garnished with more cilantro and a dollop of sour cream. Fantastic! Read More
Advertisement