Quick Curried Tomato Soup

I adapted this recipe from a quick, low-fat microwave cookbook that my mother gave me when I went to college.  It is still terrifically quick and also low-fat but I do not own a microwave anymore.  It is good with spicy chick pea pancakes  or grilled cheese (like any tomato soup).  I find it particularly delicious when I am sick.  The amounts are not particularly important but each of the ingredients lends something special to the overall flavour of the soup

  • 3 cups tomato juice or tomato sauce
  • 3 cups home-made  chicken stock or broth made from vegetable boullion
  • 4 whole cloves
  • 1 small onion, peeled and left whole
  • 1 Tablespoon lemon juice
  • 2 teaspoons molasses
  • curry powder to taste
  • a bit of grated cheddar, jack, manchego or parmesan cheese for garnish
  • minced scallions for garnish
  1. Stick the cloves into the onion and place it in a soup pot along with the tomato and stock.  Simmer it for while (maybe 10 minutes?).
  2. Add the lemon juice, molasses and curry powder and simmer for another 5 minutes.
  3. Remove the onion, adjust the balance of salt, molasses, lemon and curry powder to suit your liking.
  4. Serve garnished with cheese and scallions.

About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

6 comments

  1. Tanya

    I hope you’re not sick! I make a similar soup with fennel as the main spice and garnish with a dollop of yogurt. I’ll try yours for sure.

  2. Katherine

    We have become very fond of the creamy tomato soup recipe in Vegetarian Cooking for Everyone.

    Remember that tomato soup you once made that had cognac in it?? Could you post the recipe for that?

  3. Ha! Katherine I JUST made that tomato cognac soup. Sadly to answer Tanya’s question, I am sick and when I am sick I really only want to eat tomato soup. I will post it…maybe right now. Tanya do you use fennel seed or fresh fennel in your soup? It occurs to me that you could do the same thing with a fresh fennel bulb as with the onion (stew it whole to infuse the soup). hmmmmm.

    xo
    Erin

  4. Oh and Katherine….thank you for the creamy tomato soup reccomendation…I have that cookbook. Sadly, I may be eating tomato soup for a while. This cough does not seem inclined to leave my body.

    love,
    Erin

  5. Pingback: Green Salad with Asian Pear, Mint and Almonds « Big Sis Little Dish

  6. Pingback: Soup is the Answer « Big Sis Little Dish

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