Recipe by Jen Woy
"This is a bright tomato soup that warms you down to your toes."
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1 (14 ounce) can
diced tomatoes, drained and juice reserved
extra virgin olive oil
salt and black pepper to taste
2 large pinches
yellow onion, diced
AWESOME! I had some frozen tomatoes left over from last summer and they worked beautifully. Roasting the tomatoes is a must, it brings out the wonderful flavor of them. I don't buy saffron because of the cost but substituted a pinch of tumeric. Be warned about tumeric, just a pinch or your soup will be over-powered.
I followed the recipe exactly except substituted the saffron for just a pinch of tumeric. It was awful. I couldn't even eat it. It sounded delicious though.
Roasted home-grown plum tomatoes and added some milk at the end of the recipe to thin it out and increase the amount of soup. We really liked it and hubby said I could "make that again".
Excellent! I served this at my book club and everyone loved it! The only complaint is that a double batch wasn't near enough!
This soup is amazing. The saffron really makes it delicious!
delcious and easy.. I adore saffron and was happy to find a recipe for soup with this I reduced the oil and left out the butter - i need to cut calories
I doubled the carrots and celery, lightly pureed the soup and it was SAVORY, chunky and fresh. I loved it!
Loved it! I didn't have any saffron and added a pinch of turmeric like the previous reviewer. I also doubled it and even so, it didn't yield a lot.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Tomato Curry Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 222
** Calories from Fat: 179
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