This recipe, at first glance, could potentially seem like a very strange idea.
When I read it through, however, I didn’t find it strange at all. I was excited by it. I’ve done curry in soup only once, with butternut squash, and it was pure heaven. I thought, curry with tomato soup? This is totally interesting. In my head, I imagined that the curry would add warmth and depth, and the tomato base would be fresh and bright. Coconut milk would add a silkiness, and I was obsessing over the idea of a hard-boiled egg garnish. That was something that, in my head, made complete sense with tomato soup. Why hadn’t I thought of that before?
Everything I imagined was correct, and then some. I am officially in love with this soup.
There are a lot of veggies happening inside, but you wouldn’t know it, because I puréed it into a magical existence. I can’t imagine not puréeing this soup, because when you do, it’s basically a curried tomato bisque. And who doesn’t love a good and creamy bisque?
I followed the basics of the recipe, with the following adjustments: doubled the onions and carrots, added an extra tablespoon of curry powder, omitted the chile, used one 28-ounce can of San Marzano tomatoes rather than three cups of chopped tomatoes (as usual, I left the tomatoes whole and pressed them against the pot every now and then to break them up), used one 14.5-ounce can light coconut milk rather than one cup, and added two hard-boiled eggs for a total of six.
Instead of using vegetable stock, I made a garlic broth by adding 12 halved garlic cloves to a little olive oil in a pan, allowing them to soften over low heat for about 15 to 20 minutes, and then adding 4 cups of water to the pan and simmering for 45 minutes. Because I left these tender garlic cloves in the soup, I didn’t add the tablespoon of garlic. Because of this and the extra coconut milk, I would say that I got more than 4 servings out of it altogether. Probably closer to 6.
Last but certainly not least, I went for fresh basil instead of cilantro. I got the whole curry/Thai connection with the cilantro, but I was moreso feeling the basil/tomato aspect, and I was super-happy with the result. Something about the basil and the hard-boiled eggs just jived for me.
Yeah, I’ll be making this one again.
Find the complete recipe over at Joanne’s fabulous blog (love her), Eats Well With Others. And check out the rest of the group’s takes on this stunner of a soup here!
This soup is indeed a stunner. You made your own garlic broth? Awesome! I love everything garlic and can only imagine the flavor this added to your soup.
Margarita recently posted..Curried Tomato, Butternut Squash, and Sweet Potato Soup with Poached Eggs
Pureed, looks magical! Great idea!
(a) I love YOU.
(b) Before I read through the recipe, I really imagined this soup as being pureed and was shocked when it wasn’t! I can definitely see the appeal in eating it both ways…but your description of it as a bisque makes me want to get in the kitchen and make it again!
Joanne recently posted..Recipe: Curried Tomato Soup with Hard-Boiled Eggs {the food matters project}
I really like the puree idea, I’ll have to give that a try.
Lexi recently posted..CURRY SPICED BLOODY MARY AND INDIAN DEVILED EGGS
I love the idea with the garlic broth!
Jen recently posted..Curried Tomato Soup with Eggs – The Food Matters Project
I kept thinking, what if I puree it? I guess for tomato soup it should be pureed. I would consider it a vegetable soup when not pureed. Looks great Sarah!
Keely Marie recently posted..Red Curried Vegetable Tomato Soup ::: The Food Matters Project
The basil must have given it a very nice touch. I’ll do that next time because I will be making it again!
Mireya Merritt @Healthy Eating Habits recently posted..Curried Tomato Soup with Hard-Boiled Eggs
Love the pureed idea – I was contemplating that myself
Looks gorgeous.
I also pureed the soup and it was amazing! Adding a little cinnamon and chilli flakes works well with this recipe too.
That garlic broth sounds divine! Love the idea of pureeing and using the eggs as garnish.
Alyssa @ Everyday Maven recently posted..The Food Matters Project: Curry Fried Rice with Hard-Boiled Eggs
Great idea to puree it! I didn’t make this recipe as a soup, but after reading all of the posts about soup, my mouth is watering and I can’t wait to try it!
Kristen @ Mind Your Bees and Trees recently posted..Tomato Curry with Kale, Vegetables, and Chicken–The Food Matters Project {Week 7}