Vegan Curried Tomato Soup
It is officially fall!!! Grab your comfy sweaters, knee high boots and your soup pot – it’s going to be getting cozy in here. Let’s get this season started with a gigantic bowl of this Curried Tomato Soup!
There is absolutley nothing better than a piping hot bowl of tomato soup to warm the spirit and bring the family together around the dinner table. I have made so many versions over the years, but this one – this one tops the charts!
Todd and I agreed this isn’t your average bowl of tomato soup, it’s a decadent grown up bowl of tomato soup! It’s a little spicy, super rich and incredibly fragrant. Do we even need to talk about that gorgeous color? It’s brilliant hue and sultry flavor are the perfect backdrop for a little fresh veg and a yogurt swirl.
We happened to share this lovely spread on one of our last date night’s at home. It was really nice to share a meal, a few glasses of one of our friend’s wine and then curl up on the couch for a movie.( Granted, we had to ignore the children running in and out of the room, but we made it work. )We caught one another up on the happenings outside of our home and dreamingly talked about how our friends were at that very moment harvesting more grapes to start their first commercial run of of wine. This family has spent years perfecting their craft and sharing the fruits of their labor with their friends and loved ones, but soon they are going to have a real deal wine label!!! We are so proud of them an can’t wait to share more of their story here with you.
This curried tomato soup itself is great on its own, but when you serve it with a drizzle of yogurt over the top and all of the fresh elements of a classic raita mixed in…well, it really makes this version a total souper-star!
Now, I know what you’re thinking. You’re wondering why the heck I haven’t mentioned that gorgeous naan bread aren’t you?! Oh friend, I am as proud of this naan recipe as I am my Life Changing Gluten Free Biscuits and you know I’m pretty darn proud of those. I decided this garlic naan deserved its own recipe, so I’ll be sharing that one on the site with you next week.
Whatever you do though make the curried tomato soup and the naan together at some point – because OH.MY.WORD it’s totally worth the extra effort!
- 1 Roma tomato, seeded and cored, cut into 1 cm dice
- ¼ of a red onion, finely chopped
- 1 Persian cucumber, finely chopped
- ¼ cup finely chopped cilantro stems and leaves
- sprinkle of kosher salt and sugar
- 4 tablespoons vegan butter
- 1 small yellow onion, finely chopped
- 2½ tablespoons curry powder
- 1 tablespoon sweet paprika
- ¼ cup raw cashews
- 1 (28 ounce) can diced tomatoes and their juice
- 2 cups vegan "chicken" broth, I use Massel
- 1 hearty pinch of kosher salt
- Freshly ground black pepper to taste
- juice of half a lemon
- 1 cup Silk Plain Dairy-Free Yogurt Alternative
- 1 teaspoon coriander seeds, toasted and coarsely ground with a mortar and pestle
- In a small bowl combine the tomato, red onion, cucumber and cilantro stems. Sprinkle with salt and a bit of sugar, stir to combine and set aside.
- In a medium sized saucepan, melt the vegan butter over medium heat. Stir in the onion and cook for about 8 minutes until the onion is soft and translucent. Add the curry powder, paprika and the cashews. Cook, stirring constantly, for 1 minute.
- Stir the tomatoes and the broth into the pan. raise the heat to medium high and bring to a boil. once boiling, reduce the heat and simmer for 8 minutes. Stir in the salt and black pepper and turn off the heat.
- Let the soup cool slightly then transfer to a blender with the lemon juice. Blend until completley smooth.
- Serve immediately with a generous swirl of Silk plain yogurt, a sprinkle of coriander seeds and a scoop or two of raita salad.