Tomato soup with curry and paprika
6 servings
40 minutes
Tomato soup with curry and paprika is an exquisite blend of European cuisine with spicy Eastern notes. This bright, rich soup warms the soul and provides comfort. Curry adds an exotic depth of flavor, while paprika contributes a mild smoky spiciness. The light sweetness of tomatoes is perfectly balanced by the aroma of thyme and garlic. The broth gives the soup a silky texture, and fresh parsley completes the harmony of flavors. It can be served hot or chilled, making it a versatile dish for any season. This soup works well as a standalone dish or as an appetizing appetizer to the main dinner.
1
Chop the onion into small cubes. Sauté in olive oil in a heavy-bottomed pot for 1-2 minutes over medium heat.
- Onion: 1 piece
- Olive oil: 2 tablespoons
2
Chop the celery coarsely. Add it to the onion along with curry and paprika. Sauté for 3-4 minutes.
- Celery stalk: 2 stems
- Curry powder: 0.5 teaspoon
- Paprika: 1 teaspoon
3
Add 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. Cook on low heat for about 15 minutes.
- Tomatoes in their own juice: 2 jars
- Sugar: pinch
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 2 pieces
- Garlic: 2 cloves
- Vegetable broth: 400 ml
4
Blend the hot soup. Serve hot (or cold), garnished with parsley leaves and sprinkled with your favorite spices or herbs (I used dried thyme and oregano).
- Parsley: 1 bunch
