Wednesday, February 15, 2012

roasted tomato and curry soup

Nothing like a pot of hot soup on a cold day. 

This one is hearty and healthy and easy to make!

Serves 4

1 tablespoon olive oil
10 vine ripe tomatoes
1/2 chopped yellow onion
2 garlic cloves
2 cups vegetable or chicken stock.
3 carrots, chopped
2 tablespoons curry
Parmesan cheese
1 chili

Begin by chopping the tomatoes into large chunks and then roasting for 20 minutes. Heat 1 tablespoon of olive oil on pot. Add garlic. Stir for 2 minutes. Add onions, stir for 5 minutes. While the tomatoes continue to roast, add the stock and chopped carrots and chili, whole. Let the soup boil before lowering the heat to a simmer. Add the tomatoes once they're ready and the curry. Let the soup heat for 30 minutes. 

Remove whole chili before serving! (unless you like things super hot!) Top with shaved Parmesan and a biscuit or homemade roll. 


  1. Stopping by from the Friday Favorites Blog Hop!

  2. Found you on the Hope Studios Tuesday Tutorial. This soup sounds great.

  3. I have frozen tomatos at home that he hubby won't eat, guess what I'm making for myself?!? Thanks this sounds great! (Found you on Craft-O-Matic)

  4. I love both tomatoes and curry - so this soup looks like the perfect combination for me!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success


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