Curry tomato soup

Winter soups are a great option for a wholesome yet nutritious lunch or dinner, packing in vegetables and vitamins.

They are also filling, especially when enjoyed with a wedge of fresh bread, and can be a relatively inexpensive.


  • 450g can diced tomatoes, drained and juice reserved
  • ¼ cup extra virgin olive oil
  • Salt and black pepper to taste
  • 2 tbs butter
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • ½ teaspoon curry powder
  • 1 tsp lime juice
  • A handful of pumpkin seeds, toasted
  • Fresh basil leaves
  • Sour cream


  1. Preheat the oven to 220°C. Spread the drained tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  2. Roast until the tomatoes start to brown and shrink slightly, about 20 minutes.
  3. Heat the butter over medium-low heat in a large saucepan. Stir in the celery, carrot, onion and garlic and cook until softened, about 10 minutes.
  4. Mix in the roasted tomatoes reserved tomato juice and the stock. Simmer until vegetables are tender, 15 to 20 minutes.
  5. Place the pumpkin seeds in a small pan and toast in the oven (10 minutes) when roasting the tomatoes.
  6. Stir in the curry powder and lime juice, then remove from heat and purée with a hand blender until smooth.
  7. Serve with a swirl of sour cream, a sprinkling of toasted pumpkin seeds, fresh basil leaves and a slice of fresh baguette.


credit: Three chef lecturers from Capsicum Culinary Studio share some of their tasty soup recipes to try at home.


Served with Blue Crane Shiraz