1 yellow onion (finely chopped)
2 cloves garlic
1 TBSP red curry paste
5 cups diced tomatoes
2 1/2 cups chicken stock (use veggie stock to stay vegan)
1 can white beans (drained)
1 1/2 cup zucchini squash (1/2″ cubed)
1 TBSP lapsang sougchung tea (finely ground)
2 TSP lemon juice
1 TSP white wine vinegar
salt and pepper
sour cream (for garnish, optional)
Where the hell did all of this snow come from? The first few snowy days of the year are crappy to drive in, painstaking to walk in and, last but not least, mildly depressing. It’s that reminder that warm weather and sunshine is gone for the next five months. Yes, here in Calgary we do get a decent amount of Chinooks, but it’s going to be quite awhile before I dust off my shorts to wear again.
What snowy days are good for is enjoying hot bowl of soup. I served up this soup just this past weekend to a lovely group of people and it most definitely hit the spot. If you’ve looked through the ingredients, you’ll notice I’ve used lapsing souchong tea in this soup, which is what will give it that nice, smokey flavour. You can find this black tea and most specialty tea stores, like The Naked Leaf in Kensington. So, go snag some and try this soup out!
Start this soup off by cooking down the chopped onion and garlic in a bit of olive oil on medium-high heat. Once the onions have softened, about 5 minutes or so, stir in the red curry paste. Reduce to medium heat and let cook for 5 minutes, stirring occasionally. Next, add the diced tomatoes to the pot and continue to let cook until the tomatoes break down and release their juices, about 10 minutes.
Using an immersion blender or food processor, take the tomato mixture and puree until smooth. If using a food processor, return the puree to the pot and add in the remaining soup ingredients. Once the soup starts to bubble, turn to low heat and let simmer on the stove for 20 minutes, stirring every once and awhile. Finally, season with salt and pepper to taste.
Ladle out soup into bowls (or coffee mugs if you like to be random like me…see below) and finish with a dollop of sour cream! Stay warm folks!
Total cook time…45 min
2 Comments to “Smokey Tomato and White Bean Soup”
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