Growing up I was a Campbell’s tomato soup girl, thanks to my mom who introduced me to this soup while pairing it with spaghetti noodles. For a teenager it was easy, fast, filling and I just plain loved it! Sometimes I would add milk making it a creamy version but most of the time I just simply added water. Now that I’m a little more grown up, I decided to take my old favorite and give it a much deserved homemade redo with a grown up flair. My inspiration comes from this recipe at 101 Cookbooks and also the recipe from Love & Lemons (I liked the zucchini noodles in place of pasta…how perfect for this redo!)
For this soup you can either use fresh or canned tomatoes (preferably fire roasted if using canned). Add to that some sweet onion, curry, basil, a bit of salt, red pepper flakes, lime and some coconut milk/cream and you have yourself a very wonderful tomato soup that pairs well with zucchini noodles, or any noodle of your choice! You can also use farro, rice or some other grain instead of noodles like Heidi suggests in her recipe at 101 Cookbooks
Simple, flavorful and good to the very last bite, or sip if you will. Once the zucchini noodles are gone you will be tilting the bowl to finish! I do recommend using a non rimmed bowl for this soup unless you want to finish with a spoon.Print
CURRY TOMATO SOUP + ZUCCHINI NOODLES
- 4 small/medium zucchini
- 1 large sweet onion, thinly sliced
- 1 tablespoon coconut oil or olive oil
- 3 cups tomatoes (about 5 large), diced or 1 can (28oz) tomatoes + juices (pref. fired roasted)
- 2 cups water or low-sodium vegetable broth
- 1 tablespoon curry (red curry paste or yellow curry powder)
- 1/4 teaspoon cumin, or to taste
- 1/4 cup fresh basil, loosely packed
- 1/2 teaspoon red pepper flakes, or to taste
- salt to taste
- 1 can (14 oz) light coconut milk or cream or 1 cup unsweetened almond milk
- limes, to serve
In a large pot, heat oil on medium, add onions and saute for five minutes, or until softened. Add tomatoes, water, curry, basil, red pepper flakes and salt, turn heat to medium high, bring to boil, reduce heat, cover and simmer for 15 minutes. If you want a creamy soup, add the coconut milk/cream after 10 minutes of simmering, continue to simmer for five more minutes. Or you can do as I did and add a few spoonfuls to your serving bowl. Once done, taste for flavor adding extra spices as needed.
Once soup is done, remove from heat, let cool a few minutes and puree using a submersion blender or food processor (if using a food processor you may have to puree in a couple batches).
While soup is cooking or cooling, julienne or spiralize your zucchini. No need to cook as these will be served raw and warm a bit once the soup is served over top.
Serve with lime wedges, fresh basil and/or oregano and coconut milk/cream.
Replace the coconut milk/cream with one cup unsweetened almond milk if your watching you’re fat intake, or use lite coconut milk instead of full fat. I tried with the almond milk and loved it but the coconut milk is my personal favorite.
Also, try using soba noodles, brown rice, farro, quinoa or rice noodles in place of the zucchini noodles for something different.
For the julienne tool, I use one like this. It will create the noodles you see below and store nicely in your utensil drawer.