Curried Tomato Soup Recipe

Name: Curried Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ½ cup onion, minced; 1 tablespoon red curry paste; 28 ounces canned peeled whole Italian plum tomatoes; 13 12 ounces coconut milk; 15 ounces straw mushrooms; 12 lb firm tofu (drained & cubed); 2 tablespoons brown sugar; 2 tablespoons lime juice, fresh; 2 tablespoons basil, fresh, chiffoned

Servings: persons

1 tablespoon olive oil
½ cup onion, minced
1 tablespoon red curry paste
28 ounces canned peeled whole Italian plum tomatoes
13 12 ounces coconut milk
15 ounces straw mushrooms
12 lb firm tofu (drained & cubed)
2 tablespoons brown sugar
2 tablespoons lime juice, fresh
2 tablespoons basil, fresh, chiffoned

1
In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste.
2
Cook over a medium heat until onions are soft and curry is dissolved & fragrant.
3
Blend or process tomatoes until smooth and add to sauce pan.
4
Add Coconut Milk and mushrooms.
5
Bring to a boil and turn heat down to a simmer.
6
Add tofu, sugar, lime juice.
7
Simmer, stirring occasionally, until tofu is warmed through.
8
Stir in chiffoned basil.
9
Serve with or without rice garnished with sprigs of basil.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, ½ cup onion, minced, 1 tablespoon red curry paste, 28 ounces canned peeled whole Italian plum tomatoes, and more.

Yes, Curried Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Tomato Soup

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