Post by RosieKat on Dec 22, 2016 14:34:09 GMT
I call it that because both DD and I dislike tomato soup, but we like this one. It's adapted from a recipe in "Souped Up!" I usually dislike curry, there is just the tiniest hint of it in here that gives it complexity, and the celery gives it a freshness. If you like curry, I'm sure you could add more and it would be good.
1 Tblsp butter (could use a different oil to keep vegan)
1 large yellow onion, coarsely chopped
2 garlic cloves, minced or pressed
1 celery stalk, peeled and sliced
1/2 tsp curry powder
28-oz can Italian plum tomatoes, chopped
4-5 cups chicken or vegetable stock
1 tsp dried basil (or 1 Tblsp chopped fresh basil)
1/4 tsp brown sugar
5 sundried tomatoes, packed in oil (drained) or dried
Place a heavy botttomed stockpot over medium heat, and when it is hot, add the butter. When butter has melted, add onion, garlic, celery, and curry powder; cook, covered, until vegetables are tender, 10-15 minutes.
Add plum tomatoes and their juices, stock, basil, and brown sugar. Raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, for 1.5 hours.
Remove solids and place in a blender. (I usually just use an immersion blender.) Add sundried tomatoes and process until completely smooth, adding cooking liquid back in gradually.
Makes 6-7 cups.
1 Tblsp butter (could use a different oil to keep vegan)
1 large yellow onion, coarsely chopped
2 garlic cloves, minced or pressed
1 celery stalk, peeled and sliced
1/2 tsp curry powder
28-oz can Italian plum tomatoes, chopped
4-5 cups chicken or vegetable stock
1 tsp dried basil (or 1 Tblsp chopped fresh basil)
1/4 tsp brown sugar
5 sundried tomatoes, packed in oil (drained) or dried
Place a heavy botttomed stockpot over medium heat, and when it is hot, add the butter. When butter has melted, add onion, garlic, celery, and curry powder; cook, covered, until vegetables are tender, 10-15 minutes.
Add plum tomatoes and their juices, stock, basil, and brown sugar. Raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, for 1.5 hours.
Remove solids and place in a blender. (I usually just use an immersion blender.) Add sundried tomatoes and process until completely smooth, adding cooking liquid back in gradually.
Makes 6-7 cups.
