Recipe from Caroline Chambers.
Ingredients:
Soup:
- 2 (28-oz.) cans whole peeled tomatoes (do not drain)
- 1 medium yellow onion, halved, peeled, root end trimmed and discarded
- 1 red bell pepper, cut into 3 or 4 pieces, stem and seeds discarded
- 2 large carrots, cut into 3 or 4 pieces, root ends discarded
- 6 garlic cloves, peeled
- 1 (15-oz.) can white beans, such as butter, cannellini, or navy beans (do not drain)
- 1/2 stick (4 TBSP) butter
- 1 TBSP red curry paste, plus more to taste
- 1 tsp. Kosher salt, plus more to taste
- 1 (14-z.) can coconut milk, divided
- Splash of soy sauce
Croutons:
- Extra-virgin olive oil
- 4 1/2 c. of 1/2-inch cubed bread
- 1/4 tsp. garlic powder
- Salt, to taste
Directions:
- Preheat Oven: Preheat the oven to 300°F.
- Add Soup Ingredients to Dutch Oven: To a large Dutch oven, add tomatoes through 1 tsp. of kosher salt.
- Roast Soup: Cover and bake for 3 hours, until the vegetables are all totally collapsing and squishy.
- Make Croutons: While the pot is in the oven, make garlicky olive oil-fried croutons. Warm a huge glug of extra-virgin olive oil in a large skillet over medium-high heat (we are not measuring! Just generously coat the bottom of the skillet!). Add cubed bread and stir to coat in oil. Add more oil if needed to get a nice olive oil-y coating on all the cubes.
- Spread the bread into as even of a layer as possible. Sprinkle generously with kosher salt and garlic powder. Don’t stir them, just let them toast until golden-brown on the first side, 3 to 5 minutes. Keep an eye on them — if they are burning, just turn the heat down and carry on. Stir and toast on the second side. Continue cooking and stirring until golden-brown all over. Turn off the heat and let them cool right there in the skillet.
- Blend Soup: Blend the soup until totally smooth using an immersion blender. Keep blending until you reach your desired smooth consistency. Once blended, stir in HALF of a can of coconut milk and a tiny splash (like 1 tsp.) soy sauce.
- Taste and Adjust: Taste and adjust salt, coconut milk, broth, curry paste, etc. until you reach the flavor and consistency you want.
- Serve: Serve in bowls garnished with croutons.
Winter Sunshine Tomato Soup
Ingredients
- Soup:
2 (28-oz.) cans whole peeled tomatoes (do not drain)
1 medium yellow onion, halved, peeled, root end trimmed and discarded
1 red bell pepper, cut into 3 or 4 pieces, stem and seeds discarded
2 large carrots, cut into 3 or 4 pieces, root ends discarded
6 garlic cloves, peeled
1 (15-oz.) can white beans, such as butter, cannellini, or navy beans (do not drain)
1/2 stick (4 TBSP) butter
1 TBSP red curry paste, plus more to taste
1 tsp. Kosher salt, plus more to taste
1 (14-z.) can coconut milk, divided
Splash of soy sauce
- Croutons:
Extra-virgin olive oil
4 1/2 c. of 1/2-inch cubed bread
1/4 tsp. garlic powder
Salt, to taste
Directions
- Preheat Oven: Preheat the oven to 300°F.
- Add Soup Ingredients to Dutch Oven: To a large Dutch oven, add tomatoes through 1 tsp. of kosher salt.
- Roast Soup: Cover and bake for 3 hours, until the vegetables are all totally collapsing and squishy.
- Make Croutons: While the pot is in the oven, make garlicky olive oil-fried croutons. Warm a huge glug of extra-virgin olive oil in a large skillet over medium-high heat (we are not measuring! Just generously coat the bottom of the skillet!). Add cubed bread and stir to coat in oil. Add more oil if needed to get a nice olive oil-y coating on all the cubes.
- Spread the bread into as even of a layer as possible. Sprinkle generously with kosher salt and garlic powder. Don’t stir them, just let them toast until golden-brown on the first side, 3 to 5 minutes. Keep an eye on them — if they are burning, just turn the heat down and carry on. Stir and toast on the second side. Continue cooking and stirring until golden-brown all over. Turn off the heat and let them cool right there in the skillet.
- Blend Soup: Blend the soup until totally smooth using an immersion blender. Keep blending until you reach your desired smooth consistency. Once blended, stir in HALF of a can of coconut milk and a tiny splash (like 1 tsp.) soy sauce.
- Taste and Adjust: Taste and adjust salt, coconut milk, broth, curry paste, etc. until you reach the flavor and consistency you want.
- Serve: Serve in bowls garnished with croutons.