tomato soup has never really interested me. not that i don't like tomato soup i just generally find it uninteresting, i never have any desire to make it or order it, it always seems to taste just about the same. then, i ran across this recipe on 101cookbooks and it just looked so pretty and sounded so simple and delicious that i had to try it. the very next night. which happened to be the full moon.
so we made it a little event, with the first campfire of the spring. it was pretty lovely sitting around a toasty fire under a full moon enjoying this spicy nourishing soup with a giant loaf of fire roasted garlic bread.
the soup itself is mighty delicious but for me it was all about the toppings and the scoop of rice hidden underneath. we ate it over brown basmati rice and topped with fresh parsley, toasted almonds, a little dollop of coconut cream and a generous squeeze of lemon.
4 tablespoons butter
1 large onion, diced
2 cloves garlic, minced
3 teaspoons curry powder
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon red pepper flakes
salt and pepper
1 big can fire roasted tomatoes
6 cups water
sauté the onion in butter until soft. add garlic and spices cook briefly until fragrant. season with salt and pepper. stir in tomatoes and water. simmer for about 15 minutes then blend with an immersion blender until smooth. cook until you get your desired consistency. stir in some of the cream off the top of a can of coconut milk or just serve a small scoop of cream in individual bowls. serve over some rice and add some toppings!
this soup freezes really well so go ahead and make a big batch. i ate it the second day with cheesy rye toast and the following day as a sauce over baked sweet potatoes. it's versatile!