Creamy tomato soup is loaded with veggies, blended until smooth, and mixed with curry powder for a rich, bold, irresistible flavor.
Nothing better than warm soup on a cold day. Do you guys love making soup in the winter? It’s one of my favorites because it typically requires little effort or cooking skills, it makes your home smell wonderful, and it lasts for days.
Tomato soup, whether creamy or bisque, is a favorite for many. I frequently remember requesting Campbell’s tomato soup, with a grilled cheese of course, for lunch when I was little. This soup is a little bit different than the can of soup I grew up with, although from what my parents have told me about my strange taste buds, I probably would have been okay with curry tomato soup even as a child.
If your like my husband and don’t like curry, well, you’re probably not even reading this. Because you probably read Curry Tomato Soup, and thought something along the lines of, “No thanks, lady.” In the off chance you are, I suggest subbing the curry with a healthy amount of fresh basil. Creamy tomato basil soup is always a win! If you’re like me, and you’re loving curry on a regular basis, than you are going to LOVE this soup.
It’s bold and rich and wonderful and is so good with grilled cheese or some homemade garlic cheddar biscuits. Filled with loads of veggies, and blended into a thick, creamy soup. As the temperature finally starts to drop, this is sure to warm you right up!
- 3 lbs of tomatoes (about 9 medium sized)
- 1 medium yellow onion
- 1 gr pepper
- 3 peeled carrots
- 1 tbsp garlic
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cups chicken broth (or veggie)
- ¼ tsp salt and pepper (or to taste)
- 1½ tsp paprika
- tsp basil
- 1½ tbsp curry
- ¼ tsp cayenne powder
- ½ cup of half n half
- Quarter your tomatoes, onion, pepper, and carrots, and mince your garlic.
- Add to a large sauce pan with butter and olive oil over medium heat.
- Saute for about 10 minutes until softened.
- Add chicken broth and seasonings, cover with lid, and simmer for 25 minutes until vegetables are very soft.
- Use an immersion blender if you have one, if you don't pour veggies into a blender and blend until smooth.
- Stir in cream and adjust spices to taste
- *Note- this recipe makes a lot because I like leftovers, feel free to cut it in half!