Curry Tomato Soup

Name: Curry Tomato Soup
Yield: Makes 4 cups (1 l); 4 first-course servings
Cuisine: Chinese
Ingredients: 2 cups (500 ml) Beef Stock or, in England beef stock, imported beef or meat stock, or Basic Chicken Stock, commercial chicken broth, or Garlic Broth; 2½ cups (625 ml) Plum Tomato Purée, puréed canned Italian plum tomatoes with their juice, or sterile-pack strained tomatoes; 1 tablespoon salt, or less if using commercial broth; Freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; 1 tablespoon sweet paprika; 3 tablespoons curry powder; 1 small onion, finely chopped; 2 tablespoons (30 g) unsalted butter

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a wonderful soup, hot or cold. I always make at least double the recipe. Made with the garlic broth, it is vegetarian.

Ingredients

2 tablespoons (30 g) unsalted butter
1 small onion, finely chopped

Europe
Asia
Italy
India
China
Genoa
Milan
Starter
Mediterranean
Tuscany
Soup
Gluten-free
Summer

Method

In a medium saucepan, melt the butter over low heat. Stir in the onion and cook until it is limp and completely translucent, about 10 minutes. Stir in the curry powder and paprika and cook, stirring constantly, for 3 minutes.

Meanwhile, if using canned plum tomatoes, purée in a food processor. Stir the tomato purée and stock into the onions. Bring to a boil. Lower the heat and simmer fo