Triple Tomato

This Triple Tomato soup is a comforting, aromatic dish that brings the warmth of Indian spices to your table. By combining plum tomatoes, sun-dried tomatoes, and fresh cherry tomatoes, this recipe achieves a complex depth of flavor that single-ingredient soups lack. The base is infused with curry powder, garlic, and celery, creating a fragrant and savory profile. Slow simmering allows the vegetables to soften and meld together, resulting in a silky smooth texture when blended. It is a perfect vegetarian option for chilly evenings, offering a hearty yet light meal. Serve it hot with crusty bread for dipping, or garnish with fresh herbs and a splash of cream for an elegant dinner party centerpiece. Simple ingredients yield sophisticated results.

Cooking Method: Boiling

Cuisine: Indian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 36.9

Dietary: Gluten-free

Description

This Triple Tomato soup is a comforting, aromatic dish that brings the warmth of Indian spices to your table. By combining plum tomatoes, sun-dried tomatoes, and fresh cherry tomatoes, this recipe achieves a complex depth of flavor that single-ingredient soups lack. The base is infused with curry powder, garlic, and celery, creating a fragrant and savory profile. Slow simmering allows the vegetables to soften and meld together, resulting in a silky smooth texture when blended. It is a perfect vegetarian option for chilly evenings, offering a hearty yet light meal. Serve it hot with crusty bread for dipping, or garnish with fresh herbs and a splash of cream for an elegant dinner party centerpiece. Simple ingredients yield sophisticated results.

Ingredients

1 tablespoon Unsalted butter
1 lg Spanish onion -- coarsely chopped
1 clove Garlic, pressed
1 stalk Celery, peeled and sliced
0.5 teaspoon Curry powder
28 oz Plum tomatoes, canned
4 cups Chicken stock or Vegetable stock
1 teaspoon Dried basil
0.25 teaspoon Brown sugar
5 pieces Sun-dried tomatoes
10 pieces Cherry tomatoes

Directions

1
Melt butter over medium heat in a heavy-bottomed saucepan or stockpot.
2
Add onion, garlic, celery, and curry powder to the pot.
3
Cover and cook until vegetables are tender, about 20 minutes, stirring occasionally.
4
Add plum tomatoes with their juice, stock, basil, and brown sugar.
5
Bring the mixture to a boil.
6
Reduce heat to low and simmer, partially covered, for 1.5 hours.
7
Remove the solid vegetables from the pot and place them in a food processor or blender along with the sun-dried tomatoes.
8
Process until completely smooth, gradually adding the remaining broth from the pot as needed to reach desired consistency.
9
Slice cherry tomatoes and float a few slices on top of each serving bowl.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 36.9kcal

% Daily Value *
Total Fat 3.1g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 1.1mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variations: Omit the sun-dried tomatoes to make "Double Tomato Soup."

Creamy Version: Decrease the stock by 1/2 cup and stir in 1/2 cup heavy cream or sour cream just before serving.

Lighter Version: For lower calorie and fat content, use 1/2 cup buttermilk or nonfat yogurt instead of cream.

Herb Variation: Omit basil and curry powder, and replace with 1/4 cup chopped fresh dill for a different flavor profile.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: tomato, soup, indian, vegetarian, curry, blender, comfort food, winter, easy, homemade, healthy, dinner, lunch, gluten-free, simmer, aromatic, spiced, rich, smooth, meal prep

Read it online: https://www.chefs-mate.com/recipe/triple-tomato/