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RECIPE
15 INGREDIENTS 13 STEPS 50min

Sweet Tomato Soup with Curried Whipped Cream

5.0
1 Ratings
"This soup is a fusion of my grandmother’s traditional tomato soup, which is one of my all time favorite soups, with distinct Indian influences. I can imagine Marco Polo bringing these spices back to Italy with him." -Angelo Sosa
Sweet Tomato Soup with Curried Whipped Cream Recipe | SideChef
"This soup is a fusion of my grandmother’s traditional tomato soup, which is one of my all time favorite soups, with distinct Indian influences. I can imagine Marco Polo bringing these spices back to Italy with him." -Angelo Sosa
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50min
Total Time
$3.22
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/4 tsp
Ground Coriander
2 cloves
1/4 tsp
Ground Cardamom
1
Small Onion
1/4 tsp
Ground Cumin
1/4 tsp
Ground White Pepper
8 fl oz
Whipping Cream
1 tsp
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Nutrition Per Serving

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CALORIES
708
FAT
50.9 g
PROTEIN
11.0 g
CARBS
60.4 g

Cooking Instructions

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Step 1
Place a whisk inside of a medium bowl and refrigerate until making the whipped cream.
Step 2
Mince the Garlic (2 cloves) and place in a small bowl. Peel Fresh Ginger (1 Tbsp) with a spoon. Mince and add to the bowl. Cut the Onion (1) into a quarter inch dice. Set aside.
Step 3
Discard Fresh Cilantro (1/2 cup) stems and reserve leaves for garnish.
Step 4
Heat Olive Oil (1 Tbsp) in a large saucepan over medium heat. When it glistens, add garlic cloves and fresh ginger. Saute for two minutes.
Step 5
Add the small onion and continue cooking until soft and translucent. Stir occasionally as it cooks.
Step 6
Add the Canned Crushed Tomatoes (3 1/3 cups) , one cup of water, the Gochujang (2 Tbsp) , and half of the Granulated Sugar (1 Tbsp) . Reduce to medium low heat and simmer for 20 minutes. Remove from heat and hold for plating.
Step 7
Dry toast the Ground Cardamom (1/4 tsp) , Ground Coriander (1/4 tsp) , Ground Cumin (1/4 tsp) , and Ground Turmeric (1/4 tsp) in a small saute pan over medium heat. Shake the pan occasionally until the spices become fragrant, about three minutes.
Step 8
Remove from heat, let cool, then add the Ground White Pepper (1/4 tsp) and combine thoroughly.
Step 9
Place half of Whipping Cream (4 fl oz) into the chilled bowl. Whisk rapidly until the cream reaches stiff peaks, about 11 minutes.
Step 10
Add the remaining Granulated Sugar (1 Tbsp) and the curry mixture. Whip to blend completely.
Step 11
Puree the soup in small batches. Pour into a medium bowl between batches. When all the soup is blended, add Salt (1 tsp) the remaining Whipping Cream (4 fl oz) and stir well.
Step 12
Ladle the soup evenly into two bowls. Place a dollop of the curried whipped cream in the center of the soup, and garnish with cilantro leaves.
Step 13
Serve and enjoy!
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Nutrition Per Serving
Calories
708
% Daily Value*
Fat
50.9 g
65%
Saturated Fat
28.6 g
143%
Trans Fat
1.5 g
--
Cholesterol
134.5 mg
45%
Carbohydrates
60.4 g
22%
Fiber
9.9 g
35%
Sugars
41.6 g
--
Protein
11.0 g
22%
Sodium
2319.0 mg
101%
Vitamin D
1.9 µg
10%
Calcium
271.8 mg
21%
Iron
5.7 mg
32%
Potassium
1416.4 mg
30%
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