Best 3 Curry Tomato Soup Recipes

Indulge your taste buds in a symphony of flavors with our tantalizing Curry Tomato Soup, a culinary masterpiece that seamlessly blends the tanginess of tomatoes with the aromatic warmth of curry spices. This delectable soup is not just a meal; it's an experience that will transport you to a world of culinary delight. Dive into the velvety richness of our Creamy Tomato Soup, a classic comfort food elevated with a touch of elegance. Its smooth texture and harmonious blend of flavors will leave you craving for more. Explore the vibrant flavors of our Roasted Tomato Soup, a delightful twist on the classic, where roasted tomatoes infuse an irresistible smokiness and depth of flavor. And for those who crave a bit of spice, our Spicy Tomato Soup is a fiery delight that will ignite your senses and leave you craving for more. No matter your preference, our collection of tomato soup recipes has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY-TOMATO SOUP

Curry-Tomato Soup image

Provided by Barbara Kafka

Categories weekday, soups and stews, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons curry powder
1 tablespoon sweet paprika
2 1/4 cups canned Italian plum tomatoes, pureed with their juice
2 cups garlic broth (see recipe)
1 tablespoon salt
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste
8 tablespoons plain yogurt

Steps:

In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 5 grams, TransFat 0 grams

TOMATO CURRY SOUP

Tomato Curry Soup image

What a neat little soup! Simple, flavorful, goes great with crusty bread! Found originally in Seasonal Celebrations (Coast to Coast).

Provided by MechanicalJen

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/2 cup chopped onion
2 1/2 teaspoons curry powder
28 ounces crushed tomatoes, undrained
4 cups chicken broth
1/2 cup sour cream

Steps:

General Note: I use Pam olive oil spray instead of butter, and low-fat sour cream.
Melt butter in saucepan. Sauté onion until tender. Add curry powder and cook an additional minute to blend flavors.
Stir in tomatoes and broth. Bring to a boil.
Reduce heat and simmer for 15-20 minutes.
Add 1/2 cup sour cream and let it melt into the soup.
With a whisk, beat until smooth.

ROASTED TOMATO CURRY SOUP

Roasted Tomato Curry Soup image

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

Provided by Jen Woy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 (14 ounce) can diced tomatoes, drained and juice reserved
¼ cup extra virgin olive oil
salt and black pepper to taste
2 tablespoons butter
2 large pinches saffron
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
½ teaspoon curry powder
1 teaspoon lime juice
2 tablespoons chopped cilantro

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
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.
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.
Use an immersion blender to puree soup until smooth.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 8.8 g, Cholesterol 15.3 mg, Fat 19.9 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 217 mg, Sugar 4.4 g

Tips:

Choose ripe tomatoes: Use ripe, juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned tomatoes. Just be sure to drain them well before using.
Use a variety of spices: Curry powder is the main spice in this soup, but you can also add other spices to taste. Some good options include cumin, coriander, ginger, and turmeric.
Don't be afraid to experiment: This soup is very forgiving, so feel free to experiment with different ingredients and spices. You can also add other vegetables to the soup, such as carrots, celery, or zucchini.
Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as yogurt, sour cream, cilantro, or croutons.

Conclusion:

This curry tomato soup is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover tomatoes. So next time you have some ripe tomatoes on hand, be sure to give this soup a try.