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A Simple Tomato Soup

A number of you are concerned about the BPA liners in a canned tomatoes. Seek out tomatoes packed in glass jars, alternately I'm aware that Muir Glen has transitioned to BPA-free liners, although it's tricky, because those cans aren't labeled BPA-free. Look for cans with expiration dates as far out as possible (2014? 2015?), those are more likely to have the new liners.

4 tablespoons unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
1 14-ounce can coconut milk

to serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg

In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.

Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. This is the version you see up above (minus the toppings). That said, at this point you can decide if you'd like your soup even a bit thinner - if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.

This soup is great served simply with a dollop of cream from the top of a can of coconut milk (a little goes a long way) and a toasted wedge of good bread. That said, I love it most with the coconut cream, served over a scoop of brown rice with a squeeze of lemon, some toasted almonds, and a jolt of herbs (fresh, or the sort of oregano drizzle I used here).

Inspired/Adapted from the Curried Coconut Tomato Soup in Melissa Clark's Cook This Now.

101 Cookbooks

Prep time: 5 min - Cook time: 25 min

This entry is related to the following products. Click on any of them for more information.
Onion, Tomato, Cumin,

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Rick Bayless: the celebrity chef who supports local farms

https://www.theguardian.com/personal-investments/ng-interactive/2017/feb/28/rick-bayless-chef-farms-local-organic-foundation 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”



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