here in sf the weather has been chilly and rainy and the farmers markets still hold the last days of summer with plums and tomatoes. i made this soup several days ago and sitting in the fridge has improved the flavor, as it does with most soups. this tomato soup is bright with red curry paste instead of being thick with cream and makes the perfect light fall dinner with some roasted vegetables and a slice of really good bread.
thai-spiced tomato soup
slightly adapted from gourmet
1 onion diced
2-3 tbsp neutral vegetable oil
2-2.5 tbsp red curry paste
1/2 tsp ground cumin (fresh is best)
5-8 medium to large tomatoes, peeled and chopped or 1 28 oz can of diced or crushed tomatoes
several cups of vegetable broth or chicken broth or a mixture of broth and water
1 tbsp brown sugar or agave necter
1/4-1/2 tsp of salt (use less if using canned tomatoes)
juice of 1/4/-1/2 a lime
cilantro leaves to garnish
sautee the onion in the oil until soft in a heavy large stockpot, about 6 minutes. stir in the red curry paste and cumin and sautee for several additional minutes until very fragrant. add broth/water, tomatoes, brown sugar, and salt and bring to a simmer. make sure you add enough liquid so that all of the tomatoes are well covered. simmer about 15 to 25 minutes; if you are using fresh tomatoes simmer a bit longer. taste and adjust seasonings. puree the soup several cups at a time in a blender, taking care not to overfill the blender with hot soup or use a stick blender and puree in the pot. return to the pot to reheat and stir in the lime juice and cilantro leaves if using. eat and enjoy with a favorite person.
this soup sits well for several days in the fridge. i had it one night with a small dallop of greek yogurt and it was perfect.