Simple Curried Tomato Soup

Brooke Newberry
(Photo: )

Depending on how much yogurt is added, this soup can transform into a silky bisque.  

Curried Tomato Soup

  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon sweet paprika
  • 1 28-ounce can whole tomatoes (San Marzano if you can find them)
  • Greek yogurt or sour cream, one to two dollops
  • Fresh cilantro leaves

Heat the oil in a medium saucepan over medium heat.

Add the onion, garlic, salt, and pepper and cook.  Stir until until soft, 3 to 5 minutes.

Add the curry powder and paprika.  Stir until fragrant, about 30 more seconds.

Add the tomatoes (juices included) and ½ cup water, bring to a boil.

In a blender, puree until smooth.

Top with the yogurt and cilantro.

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