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.