Curried tomato soup

Curried tomato soup


I first stumbled across a version of this curried tomato soup on Heidi Swanson’s 101 cookbooks.  It is one of those dishes I find myself making again and again.  Its quick to throw together, packs lots of flavour and can be finished in lots of ways to mix it up – add a poached egg or serve over cooked brown rice (or both!) to make a meal out of it; serve up with warm roti for dipping; add a big dollop of tangy natural yoghurt; toasted cashews – all delicious!  The topping outlined below though has got to be my absolute favourite – toasted mustard seeds, curry leaves and chili provide an intense flavour punch, perfectly balanced by the relative sweetness of the tomato-based broth.

The original recipe is lighter on coconut milk, but I like to make this super creamy and with added fenugreek and curry leaves to the soup base.


Serves 6-8
Soup 2 large brown onions, finely diced 2 tbsp butter 1 tbsp oil 1 tsp salt 2 dried red chilies, crumbled 1 tsp dried fenugreek leaves 1 sprig curry leaves, leaves pulled from stem and roughly chopped 2 tsp curry powder 1 tsp cumin 1 tsp coriander 2 x 400g cans crushed tomatoes 2 x cans of water 1 x 400g can coconut milk Topping 2 tbsp oil 2 tbsp butter 1 red onion, finely sliced ½ tsp salt 2 sprigs curry leaves, stems discarded 4 dried red chilies, finely sliced 2 cloves garlic, finely sliced 1 tsp black mustard seeds


Soup 1. Melt butter in a medium-sized saucepan over a medium heat. Add onions, salt and chillies, and cook for 10-15 minutes until onions are sweet and translucent. 2. Add fenugreek, curry leaves, curry powder, cumin and coriander, and cook for a further 2 minutes, until fragrant. 3. Add canned tomatoes and water and bring to a simmer. Cook for 20-30 minutes. 4. Lastly stir through ¾ can coconut milk (reserve ¼ cup to drizzle over soup when serving). Topping 1. Melt butter and oil in a large frying pan over a medium heat. 2. Add onions and cook for 10 minutes to soften. 3. Add chilies, garlic, curry leaves and continue to cook for further 5 minutes until curry leaves begin to crisp up. 4. Lastly add mustard seeds, turn up heat to high and cook for just a couple of minutes until seeds begin to pop. Stir to prevent catching. Serve immediately on top of soup, drizzled with remaining coconut milk.

2 thoughts on “Curried tomato soup”

  • As soon as I saw the photograph of this soup I knew it was inspired by Heidi Swanson as I’m also a fan of this flavoursome and adaptable soup (a meal served in a bowl with various toppings, what’s not to love?).. Funnily enough I was browsing her site only yesterday looking for a recipe inspiration using courgettes and found a Thai coconut soup. Love the blog by the way!

  • Thanks Camille 🙂 – I think I must make this soup once a fortnight at this time of year! Might have to check out the Thai coconut one you mentioned, sounds delish!

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