Curried Coconut Tomato Soup with Dukkah Croutons
The key to peak-season summer flavor any time of the year? Masseria Mirogallo tomatoes. These estate-grown tomatoes are hand-picked at optimal ripeness and jarred for a burst of warm weather taste with a simple twist of the lid.
Here Masseria Mirogallo's tomato purée is paired with creamy coconut milk and Vadouvan curry powder for a soup that is warming, healthful and satisfying to boot. And don't forget the toppings! Spicy, nutty dukkah-encrusted croutons and a finishing drizzle of Yandilla Mustard Seed Oil elevate this meal to something extraordinary.
Recipe by Asha Loupy
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- 1/4 cup Ghee from Ancient Organics
- 1 medium white onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh ginger, peeled and minced
- 2 tablespoons fresh cilantro stems, finely chopped
- 1 1/2 tablespoon Vadouvan Curry Powder
- 1 teaspoon sea salt, plus more to taste
- One 19-ounce jar Strained Passata di Pomodori Tomatoes from Masseria Mirogallo
- One 14-ounce can full-fat coconut milk
- 2 cups sweet French bread, cut into 1-inch cubes
- 3 tablespoons Yandilla Mustard Seed Oil, plus more for finishing
- 2 tablespoons Dukkah from KL Keller Foodways
- 1/2 teaspoon Fleur de Sel
- 3 tablespoons fresh cilantro leaves, roughly chopped
- One lime, cut into wedges, for serving
Preheat the oven to 375°F.
In a large Dutch oven or heavy-bottomed pot, heat the ghee over medium heat. Add the onions and cook, stirring occasionally, until the they are translucent and just starting to brown, about 5–7 minutes. Add the garlic, ginger and cilantro stems and continue to sauté until the garlic and ginger are fragrant, about 1–2 minutes more. Add the Vadouvan curry powder and salt, and cook for another 30 seconds.
Add the strained tomatoes, coconut milk and one cup of water to the onion and spice mixture, and stir to combine. Bring to a gentle boil, reduce heat to low, cover and simmer for 25–30 minutes.
While the soup is simmering, prepare the dukkah croutons. In a medium bowl, toss the bread cubes with the mustard seed oil, dukkah and fleur de sel. Spread the seasoned bread cubes in a single, even layer on a baking sheet and bake until crisp and golden, about 15–17 minutes. Remove from oven and set aside while you finish the soup.
To finish the soup, working in batches, transfer the soup to a blender and purée until smooth (If you prefer a more rustically textured soup, you can skip this step). Return the blended soup to the pot, taste and adjust seasonings as necessary.
To serve, ladle soup into individual bowls and garnish with a handful of dukkah croutons, fresh cilantro leaves and an extra drizzle of mustard seed oil. Serve with lime wedges to squeeze over top of the soup.