Thursday, August 9, 2012
I made the best tomato soup I've ever made for lunch the other day. The bar was pretty low - I have not been happy with any of my previous attempts - but I would totally make this one again. It started with this recipe from 101 cookbooks. Except I was trying to put zero effort into it and had 'stuff' to use up. It ended up being, roughly:
1 28 oz can Muir Glen whole tomatoes
2/3 small can tomato paste (opt. - it was leftover from a failed bbq sauce attempt)
2 TB butter
1/2 cup caramelized onions (leftover from liver and onions)
1 1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp coriander
1/2 can coconut milk
Saute onions in butter until warm. Add tomatoes, paste, and spices. Heat thru. Blend with stick blender, keeping careful track of where your fingers are at all times. Stir in coconut milk and serve.
Note: an added perk of this recipe is that the coconut milk at the end cools the soup down enough that you can eat it when it's served instead of blowing on it for 10 minutes first. Also, V added red pepper to his at the table.