I, like you, love a good snow day. But as my kids have moved out of the house, and I realize how sensitive I am to those all-day chocolate cookie baking days, I’m opting for soup and sandwiches.
I think grilled cheese and tomato soup is the best for any day, snow or no. I whipped this up yesterday because I could and am glad I did.
I found this on www.thewednesdaychef.com, and the author credited Melissa Clark for the recipe. Clark is a food writer for the New York Times, and this recipe is in her cookbook, Cook This Now. Clark gets credit for the photos; I changed much of her recipe to fit how I do things.
Melissa Clark’s Curried Coconut Tomato Soup
Adapted from www.thewednesdaychef.com
Serves 2 to 4
2 tablespoons unsalted butter
1 yellow onion, halved and thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons curry powder
1 teaspoon ground cumin
1 large can (28-oz) diced tomatoes
1 regular can (13.5 oz) coconut milk
1/2 cup coconut cream, optional
Chopped fresh cilantro, mint or basil, for garnish
- In a large saucepan over medium heat, melt the butter. Add the onion and 1/2 teaspoon salt. Cook over medium-low heat, stirring occasionally, until the onion is very tender, about 10 minutes.
- Stir in the curry powder and cumin. Cook for 1 minute. Stir in the diced tomatoes and remaining 1/2 teaspoon salt. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 20 minutes.
- Using an immersion blender, purée the soup until smooth. Whisk in the coconut milk (and coconut cream, if using) and check for seasoning. Let the soup simmer for another 10 minutes.