Our transition from summer to fall seemed quite abrupt this year. One week it was 90 degrees and Blythe was splashing around in her pool and the next the leaves were changing color and we are all sporting vests because there is a chill in the air.
I've done the obvious thing as a result of the seasons changing and started making soup and stock in massive quantities. Last weekend it was chicken vegetable soup, Winter Minestrone from an Ina Garten recipe (if love Ina, you should read this profile from Eater), chicken stock in the slow cooker, and this Curried Coconut Tomato Soup. Our freezer is stocked!
This tomato soup is a delicious variation of the classic cream of tomato soup - what it lacks in dairy ingredients, it makes up for with the addition of the coconut and curry flavors. If you are looking for texture, this isn't your soup - it is creamy and smooth and would pair incredibly well with grilled cheese (of course). Rob wanted more texture in his, so he tossed in some cooked pasta and peas, but I loved the simplicity of this soup without any additions. And I'm happy to report that Blythe loved it, too.
Curried Coconut Tomato Soup
From Cook This Now by Melissa Clark
Yield = 2-4 servings
2 tablespoons unsalted butter
1 yellow onion, finely diced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of chili powder
1 28-ounce can of diced tomatoes
2 13.5-ounce cans of coconut milk
1. In a large saucepan over medium heat, melt the butter. Add the onion and 1/2 teaspoon of salt. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the onion is meltingly tender, about 15 minutes. Note that the onions should be covered for this step! Lower the heat and add a sprinkle of water if necessary to keep the onions from browning.
2. Stir in the curry powder, coriander, cumin, and chili powder, and cook for one minute. Stir in the tomatoes and their juice and 4 cups of water. Bring the mixture to a simmer over medium-high heat. Simmer, uncovered, for 20 minutes.
3. Working in batches, transfer the soup to a blender or use an immersion blender to puree the soup until smooth. Return the soup to the pan (if you pureed the soup in the blender). Whisk in one can of coconut milk. Spoon off 1/2 cup of coconut cream from the 2nd can (the thick part of the coconut milk) (reserve the remaining milk for another use) an whisk it into the soup. Stir in the remaining 1 teaspoon of salt. Gently heat the soup over medium-low heat for 10 minutes, or until it reaches the desired consistency. Ladle the soup into bowls.