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Tomato soup with curried croûtons

Recipe from: 6/1/1994 12:00:00 AM
Ingredients 11
Servings 2


  • 5
    hot curry powder
  • 25
    unsalted butter
  • 2
    slices white bread, cut into croûtons
  • 1
    onion, finely chopped
  • 15
    olive oil
  • 2
    cloves garlic, crushed
  • 500
    drained, canned plum tomatoes, seeded and chopped
  • 375
    vegetable stock
  • salt and freshly ground black pepper
  • a few fresh basil leaves
  • 125


1. Heat the butter in a small frying pan, fry the curry powder over a low heat for 1 minute, add croûtons and a generous pinch of salt. Cook, stirring over a low heat until golden brown and crisp. 2. In a large saucepan, cook the onion and garlic in oil until soft and transparent. Add the tomatoes, stock, seasoning and fresh basil leaves. Simmer for 20 minutes before blending in the cream. Remove basil leaves. 3. Purée half the tomato soup in a blender or a food processor, and return to the pan. Adjust seasoning, sprinkle with curried croûtons and garnish with extra fresh basil leaves.


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