Roasted Tomato Curry Soup

Name: Roasted Tomato Curry Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can diced tomatoes, drained and juice reserved; ¼ cup extra virgin olive oil; salt and black pepper to taste; 2 tablespoons butter; 2 large pinches saffron; 1 stalk celery, diced; 1 small carrot, diced; 1 yellow onion, diced; 2 cloves garlic, minced; 1 cup chicken broth; ½ teaspoon curry powder; 1 teaspoon lime juice; 2 tablespoons chopped cilantro

Rating: 4.56 stars

16 Ratings
13 Reviews
1 Photo

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

By Jen Woy

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Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 4

Use an immersion blender to puree soup until smooth.

Nutrition Facts

Per Serving:

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

Reviews (13)

Most helpful positive review

Bobbi

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

Helpful

(14)

Most helpful critical review

iwuvchocolate

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

Helpful

(2)

16 Ratings

5 star values: 13
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Bobbi

04/27/2010

Helpful

(14)

composter

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

Helpful

(4)

Jenna Smith

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

Helpful

(4)

Kathryn Eleanore

02/28/2012

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

Helpful

(3)

iwuvchocolate

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

Helpful

(2)

michellecooksforfun

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

Helpful

(1)

Linda T

Allstar

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

Helpful

(1)

Shawnee

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

Helpful

(1)

Cull

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

More Reviews

Back to Roasted Tomato Curry Soup

All Reviews for Roasted Tomato Curry Soup

- of Reviews

Roasted Tomato Curry Soup

Servings Per Recipe: 4
Calories: 221.9

% Daily Value *

protein: 3 %

carbohydrates: 3 %

dietary fiber: 8 %

sugars:

fat: 31 %

saturated fat: 28 %

cholesterol: 5 %

vitamin a iu: 65 %

niacin equivalents: 3 %

vitamin b6: 6 %

vitamin c: 21 %

folate: 3 %

calcium: 6 %

iron: 14 %

magnesium: 3 %

potassium: 8 %

sodium: 9 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Roasted Tomato Curry Soup

1 of 13

All Reviews

Bobbi

04/27/2010

Helpful

(14)

composter

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".

Helpful

(4)

Jenna Smith

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!

Helpful

(4)

Kathryn Eleanore

02/28/2012

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

Helpful

(3)

iwuvchocolate

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.

Helpful

(2)

michellecooksforfun

05/18/2010

I doubled the carrots and celery lightly pureed the soup and it was SAVORY chunky and fresh. I loved it!

Helpful

(1)

Linda T

Allstar

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

Helpful

(1)

Shawnee

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.

Helpful

(1)

Cull

12/15/2014

1 of 1 Roasted Tomato Curry Soup

Linda T

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Roasted Tomato Curry Soup

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Tomato Curry Soup

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Include these ingredients

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Roasted Tomato Curry Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Tomato Curry Soup