We enjoyed a few spring-like days and now we’re expecting cooler weather and rain showers.  So I made a pot of comforting tomato soup with a side of very cheesy challah grilled cheese. 

This simple homemade tomato soup is quick, easy, and so delicious, using a handful of basic ingredients. 

• Butter and olive oil – to sauté the vegetables 
• Yellow onion – adds a balanced sweetness
• Garlic – adds another dimension of flavour 
• Carrot and celery – more flavour
• Curry powder – brings a little heat
• Chopped tomatoes – because this is tomato soup, use fresh or canned
• Vegetable stock – keeping it vegetarian
• Basil, marjoram and bay leaf 
• Sugar – necessary to offset the tomato acidity

To Make this Soup

• Combine butter oil, onion, garlic, carrots and celery
• Add tomatoes, broth, tomato paste and seasonings
• Simmer on low 
• Blend until smooth

Serve and enjoy this rich, velvety soup that is bursting with tomato flavour. This tomato soup is perfect for a rainy day, and it’s even more perfect with a grilled cheese sandwich.

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Curried Tomato Soup

Rich, creamy and bursting with tomato flavour

Course Soup

Ingredients

• 3 tbsp olive oil
• 3 tbsp butter
• 1 cup yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 tbsp yellow curry powder
• 6 cups tomatoes, roughly chopped
• 4 cups low sodium vegetable broth
• 2 tbsp tomato paste
• 2 tsp brown sugar
• 1 tsp paprika
• 1 tsp basil
• 1 tsp marjoram
• 1 bay leaf
• 1 tsp sea salt
• 1 tsp ground pepper

Instructions

• In a large pot on medium-high heat, add the olive oil and butter.
• Add chopped onions and garlic, and sauté until the onions are translucent about 5 minutes.
• Then add in the carrots and celery, and sauté for another 3 minutes.
• Stir in curry powder and stir well to coat the vegetables.
• Add tomatoes, stir and cook for a few minutes.
• Finally add the broth, tomato paste, sugar, paprika, basil, marjoram, bay leaf, salt and pepper. Stir well and simmer for 20-25 minutes.
• Remove the pot from the heat and discard the bay leaf.
• Blend the mixture with an immersion blender or in batches in a high speed blender, until the mixture is smooth.
• Return to the heat and simmer uncovered for 10 minutes.
• Serve with a sprinkling of aleppo pepper and a side of grilled cheese.