Simple Tomato Soup with a Twist 

Soup! Soup! More soup! I love the flexibility this soup offers. It really fires up the “plain ol’ tomato soup” recipe. As my mother put it when she was here watching episodes 6 and 7 of Downton Abbey Season 6, “I don’t even like tomato soup but this is the best ever!” She even took home two bowls for later.

Tomato Soup with mozzarella, butter, parmesan baguette croutons
Tomato Soup with mozzarella, butter, parmesan baguette croutons

This simple tomato soup recipe was given to me several years ago by a hockey friend of mine. It is seriously is so fast to make, it’s unreal. I think the shopping takes more time. This soup isn’t spicy. It’s zesty. The curry, coriander, and cumin give it a zesty flavor profile that will have you wanting seconds. The coconut milk makes it rich and velvety but it is subtle depth. I haven’t paired this with a grilled cheese yet, but there’s some left. I still have time! I typically buy a rotisserie chicken, shred the meat and toss it in once the soup has been pureed.

A Simple Tomato Soup

  • 4 tablespoons unsalted butter, olive oil, or coconut oil
  • 2 medium yellow onions, thinly sliced
  • 1 teaspoon fine grain sea salt, plus more to taste
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (28-ounce) cans whole tomatoes (prefer Muir Glen fire-roasted)
  • 1 14-ounce can coconut milk
  • 4-6 cups of water (you could replace with chicken stock or vegetable stock)

Possible additions – shredded rotisserie chicken, ground chicken, perhaps beef or pork, cooked brown rice, lemon wedges, toasted almond slices, fresh thyme or oregano, or even a poached egg.

Ingredients - Tomato Soup
Ingredients – Tomato Soup

In a large pot over medium heat melt the butter or coconut oil. If you’re using ground chicken like I did this time, saute it first, then remove it from the pan with a slotted spoon and set it aside until after the soup has been pureed to keep the integrity of the chicken. If needed, add more butter or coconut oil, then add the onions and salt, and cook, stirring occasionally, until the onions really soften up – 10 minutes or so. Not so much that they brown, just until they’re completely tender and unstructured.

Sauted onions
Saute onions

Stir in the curry powder, coriander, cumin, and chili flakes, and cook just until the spices bloom releasing their toasty fragrance – stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 4-6 cups of water. (I use 4 cups, then the coconut milk.)  Simmer for fifteen minutes or so, then puree with an immersion blender until smooth. This is when I returned the ground chicken to the pan or you could add the shredded rotisserie chicken. If you’d like your soup even a bit thinner – you can thin it with more water, or if you like a creamier version, add some coconut milk. Taste and adjust with more salt as necessary.

Note: if you want this soup a little spicier, add in about another 1/2 teaspoon of red pepper flakes, taste, add more if you so desire.

Ingredients before the puree.
Ingredients before the puree.

This soup is great served simply with a dollop of cream from the top of a can of coconut milk (a little goes a long way) and a toasted wedge of good bread. That said, I love it most with the coconut cream, served over a scoop of brown rice with a squeeze of lemon, some toasted almonds, and a jolt of fresh herbs.

This time, I used ground sauteed chicken, then made thin baguette croutons. To make the croutons,  spread a little butter on top, then add shredded mozzarella and parmesan cheese and toast it for a few minutes until they were just crispy and golden.

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