Curried Tomato Soup with Riso

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a simple recipe, easily put together at the last moment. If possible, use white onions rather than yellow, because they provide a better texture. Also, curry powders vary greatly in strength, so add a tablespoon and then taste to decide if you want more. The riso pasta suggested here is pasta shaped like rice. Orzo or any other grain-shaped soup pasta can be used. To turn this into a main course soup, you can add shellfish, such as shrimp or scallops; smoked chicken; or even grilled portabella mushrooms.


  • 3 cups onions, cut in ¼-inch dice
  • 1 tablespoon chopped garlic
  • 1 tablespoon or more good curry powder, such as Madras
  • 1 tablespoon olive oil
  • 1 32-ounce can diced tomatoes in juice (I like Muir Glen brand)
  • 4 cups homemade chicken or vegetable stock or your favorite canned broth
  • 1 cup dry white wine
  • 1 tablespoon peeled and finely minced fresh ginger
  • 1 teaspoon whole fennel seeds
  • ¼ teaspoon crushed red chile flakes, or to taste
  • Salt and freshly ground pepper to taste
  • ⅓ cup dried riso pasta, cooked al dente


Place the Onions, garlic, curry powder, and olive oil in a stockpot and cook over medium heat until the vegetables just begin to color. Add the tomatoes, stock, wine, ginger, fennel, and red chile flakes, and simmer for 10 minutes. Correct the seasoning with salt and pepper. Just before serving, add the pasta and warm through. Serve in warm soup bowls, and swirl in a dollop of pesto, if desired.


If you like with Basil-Mint Pesto