Simple Tomato Soup

My dad sent me a link to 101cookbooks.com. I’m glad he did, because it’s a really great blog; there are so many recipes on it I’d love to make. Given the rainy weather recently, I was attracted to a cozy recipe like this to make first. The first time we ate it, I added toasted almond bits, green onions from the garden, and leftover brown rice. The other times we ate it, we had diced avocado from FFTY and toasted almond bits in it. Both combinations were lovely. This recipe makes a ton of soup and I didn’t think we would be able to eat it all before it went bad, but Woody and I just couldn’t stop eating it. It’s that good. I wholeheartedly recommend it.

Ingredients

• 4 tablespoons unsalted butter, olive oil, or coconut oil
• 2 medium yellow onions, thinly sliced
• 1 teaspoon fine grain sea salt, plus more to taste
• 3 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chile flakes
• 2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
• 1 14-ounce can coconut milk
• to serve: any of the following that sound good to you – cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg, [avocado]

Instructions

In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions soften up – 10 minutes or so.

Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty – stirring constantly, 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes, then puree with a hand blender until smooth. At this point you can decide if you’d like your soup even a bit thinner – if so, you can thin it with more water, or if you like a creamy version, add the coconut milk. Adjust with more salt to taste.

Serve, and provide toppings for diners to add themselves.

–Recipe courtesy 101cookbooks.com.

Incredibly tasty soup: