serves 2 to 4
A play on cream of tomato soup, this recipe is supremely satisfying for the dairy-avoidant set (in other words, I can feed this to my husband).
It’s just the thing to serve on those raw April days when it feels like March outside the door. Since this soup doesn’t rely on any fresh produce, barring an onion and a little green garnish, you could even make it in winter, where it would be as welcome as the first warm breezes of spring.
The curry powder, boosted with coriander and cumin, adds an earthy, fragrant note that you definitely don’t find in a can of Campbell’s, and the coconut milk makes the whole thing ever so slightly sweet. It’s a thinner, brothier soup than the cream-based cream of tomato soups you usually find. But I like it all the better for this because I can eat more of it before filling up. It’s got a flavor you won’t want to end at the bottom of just one bowl.
To turn this into a full meal, add a few handfuls of peeled small shrimp, fish chunks, or bay scallops to the soup during the last 5 minutes of cooking, and serve with rice or orzo.
2 tablespoons unsalted butter
1 Spanish onion, thinly sliced
1½ teaspoons kosher salt, plus more to taste
1½ teaspoons curry powder
½ teaspoon ground coriander
½ teaspoon ground cumin
Pinch chili powder
1 (28-ounce) can diced or whole peeled plum tomatoes
2 (13.5-ounce) cans coconut milk
Chopped fresh cilantro, mint, or basil, for garnish
1. In a large saucepan over medium heat, melt the butter. Add the onion and ½ teaspoon of the salt. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the onion is meltingly tender, about 15 minutes. Reduce the heat and add a sprinkle of water if necessary to keep the onion from browning.
2. Stir in the curry powder, coriander, cumin, and chili powder and cook for 1 minute. Stir in the tomatoes and their juice and 4 cups 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 and puree until smooth. Return the soup to the pan. Whisk in 1 can of the coconut milk. Spoon off ½ cup cream from the top of the second can (reserve the remaining milk for another use, such as Coconut Rice, here) and whisk it into the soup. Stir in the remaining 1 teaspoon salt. Gently heat the soup over medium-low heat for 10 minutes, or until it reaches the desired consistency. Ladle the soup into bowls and garnish with cilantro or other herbs to your taste.