Tomato Soup with Curry and Paprika

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 - 13 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).