Roasted Tomato Curry Soup Recipe - Allrecipes.com
Roasted Tomato Curry Soup Recipe
  • READY IN 1 hr

Roasted Tomato Curry Soup

Recipe by  

"This is a bright tomato soup that warms you down to your toes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Spread the drained tomatoes on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to brown and shrink slightly, about 20 minutes.
  3. Heat butter over medium-low heat in a large saucepan. Stir in the saffron, celery, carrot, onion, and garlic; cook until softened, about 10 minutes. Mix in the roasted tomatoes, reserved tomato juices, and chicken broth. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice, and cilantro.
  4. Use an immersion blender to puree soup until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2010

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.

 
Most Helpful Critical Review
Jul 02, 2010

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.

 
Oct 08, 2011

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".

 
Nov 30, 2010

Excellent! I served this at my book club and everyone loved it! The only complaint is that a double batch wasn't near enough!

 
Feb 28, 2012

This soup is amazing. The saffron really makes it delicious!

 
Oct 24, 2012

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

 
May 18, 2010

I doubled the carrots and celery, lightly pureed the soup and it was SAVORY, chunky and fresh. I loved it!

 
May 11, 2010

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.

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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