Creamy Curried Tomato Soup

 

Are you in the mood for something comforting, yet with a twist that will tantalize your taste buds? Let me introduce you to my Creamy Curried Tomato Soup. This recipe blends the classic comfort of tomato soup with the exotic flair of curry — adding a warm, spicy note that elevates this soup beyond the ordinary — creating a dish that's both familiar and adventurous. This soup can be a light starter or the star of a meal, perfect for any season but especially comforting during the cooler months.Creamy Curried Tomato Soup

1 T. butter
1 small yellow onion, chopped
1-2 t. curry powder, more or less to taste
1 28-oz. can crushed tomatoes
2 c. homemade chicken stock
1 c. heavy cream
Salt and freshly ground black pepper, to taste

Melt the butter in a 4-quart saucepan over medium heat. Add the chopped onion to the pan. Sauté until the onions are soft and translucent, about 4-5 minutes. Stir in curry powder; for about 30 seconds to release the flavors of the spice.

Pour in the crushed tomatoes and homemade chicken stock. Bring the mixture to a simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.

Stir in 1 heavy cream. This will give your soup a rich, creamy texture. Season the soup with salt and pepper to taste. Remember, the amount of salt needed can vary based on the saltiness of your chicken stock, so taste as you go.

Garnish with a sprinkle of fresh cilantro or a dollop of sour cream, both of which can add an extra layer of flavor and visual appeal.

Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Despite its gourmet taste, this recipe is straightforward, making it accessible for cooks of all levels.

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Holiday Tip

Have I got a holiday tip for you!  It is one that is so easy that you'll kick yourself for not coming up with this on your own because it is a great time saver. Line a small baking sheet with parchment paper. In a small mixing bowl, whip up a cup of heavy cream along with a tablespoon or two of granulated sugar, until stiff peaks form. With a soup spoon, scoop out portions of the whipped cream and drop it in mounds onto the parchment.  If you want to get all fancy schmancy you can fill a pastry bag and pipe it into decorative mounds, but I prefer the natural look. Then pop the sheet into the freezer and keep it there until the mounds freeze solid. Once they do, place them into a lidded container and keep them in the freezer.

These are wonderful to have on hand at all times, but particularly for the holidays to use to top Irish coffee, hot cocoa, or eggnog. Customize dollops, if you like, by adding cinnamon or oil of peppermint to some for hot cocoa, nutmeg or rum to others for eggnog. Pop them into the fridge to soften for a minute or two and place them on slices of pie, dishes of custard, or alongside a piece of cake. Dust with confectioners' sugar, ground cinnamon, or espresso powder, as appropriate. Try this once and you'll wonder how you ever did without them.

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Banoffee Pie

 I first became acquainted with Banoffee Pie during a trip to Scotland over ten years ago.  Our perky waitress asked us what we would like for dessert and I inquired as to the house specialty.  Without missing a beat she said Banoffee Pie.  When I asked if this was a combination of Banana and Coffee, she indulgently informed me that it was Banana and Toffee.  Ooh, toffee.  I’ll have a slice!  I have been obsessed with this luscious dessert ever since, but years would pass before I located a recipe that could be made here in the States.  Canned toffee just isn’t readily available here, and I had no idea that it could be made by simply boiling a can of sweetened condensed milk.

Once I learned of this process I was raring to go, until I was informed of the possibility of the can exploding and splattering the kitchen with a sticky toffee mixture that would challenge even the most seasoned members of a crime scene clean up team.  But I’ve mellowed over the years, or perhaps become more intrepid (read: foolish) in my old age, and decided to give it a try.  Actually it was very easy and nothing at all to worry about.  

I used a BIG stock pot, boiled two cans at once (one for now and one for later), covered them over the top with an inch and a half of water, set the timer every 30 minutes to keep a careful watch on them, and boiled them at a low boil for 2-1/2 hours.  I didn’t need to add water once, but did anyway, just be to on the safe side.

The result was a can of thick, delicious toffee.

The pie itself is easy to make.  Essentially it is sliced bananas covered with creamy toffee in a graham cracker crust topped with whipped cream.  

Below are the proportions along with a crust recipe in case you don’t have one handy.

Banoffee Pie

1 graham cracker crust

3 bananas, sliced

1 can sweetened condensed milk, boiled to form toffee

1-1/2 cups heavy cream

1 tablespoon brown sugar

Make graham cracker crust per directions below.  Arrange banana slices on top of the crust.  Don’t get crazy cute with this, you’re just going to cover it up anyway.  Open your carefully boiled can of sweetened condensed milk and admire your brilliance at having made this creamy toffee.  If you have stored this in the fridge, pour contents into a microwave safe bowl and warm it for 30 seconds at a time, stirring between each 30 seconds until it becomes smooth and spreadable.  Pour over bananas and spread to the edge.  In the work bowl of your stand mixture and using the whisk attachment, whip cream until soft peaks form, add sugar and whip until stiff peaks form.  Spread over toffee and bananas.  Top with a dusting of cocoa, if desired.

Graham Cracker Crust

1-1/2 cups finely ground graham crackers (I use one packet)

5 tablespoons melted butter

1/3 cup granulated sugar

Preheat oven to 375°F.

Stir together graham cracker crumbs, sugar, and butter (I mix it all together in the work bowl of a food processor).  Press into the bottom and up the sides of a 9” pie plate.  Bake for 7-10 minutes.  Cool.  Set aside.

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Blackberry Fool

The steps to making Blackberry Fool.

This time of year I absolutely cannot get enough berries to eat.  I love them all: strawberries, blueberries, raspberries, and blackberries.  I picked up quarts of each while shopping this morning, with no cue as to what I'd do with them other than juice them or just eat them.  Then my eyes fell upon a stack of Everyday Food magazines and would you believe it, this one was on top.  

I know what you're thinking -- Good gravy, Marie, this woman has food magazines from 2008 lying around her house!  Well, yes...and no.  This was one I had kept (the only one from that year, I swear it!) because of the berry recipes.  So, since so much time had passed, I decided to give the Blackberry Fool recipe a try. Heaven!

A delicious, light dessert that is easy to make (takes all of 15 minutes!), and worthy of an everyday meal or one for guests.  You can substitute raspberries or strawberries for the blackberries if you prefer, but do give the blackberries a try, they are astoundingly good for you, and the taste is sublime!

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and Mosaic Monday at Little Red House