Saturday, January 5, 2013

Curried Tomato Soup

"This soup was delicious and reminded me of tika masala. If you added chicken and rice you after you pureed it, you'd have chicken tika masala soup. The original calls it a bisque, which doesn't seem right since I have recently found out that to be a true bisque means that it has a fish base.  It also did not blend smooth enough to match the photo of the original.   I made a few changes which are included. You can find the original at Real

4 T. butter
1  onion, chopped (I used a medium vidalia/sweet)
4  cloves  garlic, crushed
1 1/2 t. salt
3/4 t. black pepper
3  teaspoon  curry powder
3  28-ounce can diced tomatoes in juice
1 1/2 c. water
16 oz greek yogurt
1/4 c. fresh cilantro, diced


Heat the butter in a large pot over medium heat.  Add the onion, garlic, salt, and pepper and cook, stirring, until soft, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds more. Add the tomatoes (with their juices) and water and bring to a boil.  In a food processor, puree until smooth. Return to pot and slowly stir in yogurt. Add cilantro.  Heat an addition 10 minutes.

Serves 6-8

The original recipe said to puree in the blender, but even though I held the lid down it exploded out of the top.  I would recommend a food processor with a locking lid.  You will only be able to blend part of it at a time, so keep a large bowl on hand to hold what you've blended already.

-for a chunkier soup, leave 1/4 of the soup unblened

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