Tomato Soup with Curry and Paprika
Soups • European
Description
You can make the soup with fresh tomatoes as well. For this, you need about 1.5 kg of tomatoes, blanch them in boiling water, remove the skin, and then continue cooking according to the recipe. Delicious with sour cream or yogurt!
Ingredients
- Onion 1 piece
- Garlic 2 cloves
- Celery stalk 2 stalks
- Crushed Tomatoes in Their Own Juice 2 cans
- Paprika 1 teaspoon
- Chicken Broth 15 fl oz
- Curry ½ teaspoon
- Thyme 2 sprigs
- Sugar a pinch
- Parsley 1 bunch
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Dice the onion into small cubes. Sauté in olive oil in a heavy-bottomed pot for 1–2 minutes over medium heat.
Step 2
Chop the celery coarsely. Add to the onion along with the curry and paprika. Sauté for 3–4 minutes.
Step 3
Add the tomatoes (with juice), sugar, and bring to a boil. Season with salt and pepper, add thyme leaves, grated garlic, and pour in the broth. Bring to a boil again. Simmer on low heat for about 15 minutes.
Step 4
Blend the hot soup with an immersion blender. Serve hot (or cold), garnished with parsley leaves and sprinkled with your favorite spices or herbs (I used dried thyme and oregano).
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