Roasted Tomato and Curry Soup recipe

Vegetarian recipe for flavour-filled Tomato and Curry Soup

1.8 kg Tomatoes, quartered, with the cores removed
About 20 ml olive oil
Course salt
1 Onion, diced
1 Stick of celery, diced, no leaves
1 Potato, peeled and diced
1 tbsp Cooking oil
1 Small knob of butter
1 tsp Mild curry powder (you can use hot if you prefer)
65 g Tomato paste
1 tbsp Sugar
1.2 L Veg stock
2 Bay leaves
80 ml Fresh cream (or sour cream if you like)
2-3 Basil leaves

How to
Turn your grill (broiler) on (to about 240° C if it has temperature control otherwise max will do) and put a large pot on the stove on a med-low heat with the oil and butter.

Chuck the quartered tomatoes into a shallow roasting pan, drizzle with the olive oil and sprinkle with the salt, and place it under the grill.

Check the pot and if the butter has melted, add the onions and celery and cover with lid. Sweat contents of pot for about 10 minutes (until they are glossy and translucent). By this time, the edges of the tomatoes should start to blacken under the grill, so pull out the pan and turn the grill off.

Add the curry powder and turn the heat up. Stir the onion and celery into the curry powder mix and cook for about two minutes, when the spice becomes fragrant. Add the tomatoes from the pan, juices and all. Squirt in tomato paste and stir. Grab the diced potato and add to the pot. Get your stock ready and pour it in with the bay leaves.

Bring to boil, turn down the heat to a simmer and leave to cook for 20 minutes, occasionally stirring.

When ready (the potato bits will be soft), blitz in the blender and serve with a dribble of cream or sour cream, some torn up basil leaves and crusty bread. Enjoy!

Recipe provided by: Cuizine Food Blog – for the love of food and Durban.

Recipe ID 28856

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