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Curried Tomato Tortellini Soup with Brown Butter Garlic Toasts Recipe

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4.6 from 57 reviews

Curried Tomato Tortellini Soup is a comforting and flavorful dish combining the richness of red curry, the sweetness of brown sugar, and the creaminess of coconut milk. With tender cheese tortellini swimming in a spiced tomato broth, garnished with fresh basil and complemented by crispy brown butter garlic toasts, this soup offers a perfect balance of warmth and zest for cozy meals.

Ingredients

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Soup

  • 2 tablespoons unsalted butter
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or veggie stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk (full fat or light)
  • 2 cups uncooked cheese tortellini
  • Fresh basil for topping

Brown Butter Garlic Toasts

  • 3 tablespoons unsalted butter
  • 1 garlic clove
  • 4 slices sourdough bread
  • Pinch of salt

Instructions

  1. Sauté Aromatics: Heat a large pot over medium-low heat and add 2 tablespoons of unsalted butter. Add diced shallots, minced garlic, salt, pepper, and dried basil. Stir and cook for 5 to 6 minutes until the shallots soften and become translucent.
  2. Add Curry Base: Stir in 2 tablespoons of red curry paste, 1 1/2 tablespoons brown sugar, and 1 tablespoon tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes deepen in color, enhancing the flavor.
  3. Simmer Soup: Pour in 4 cups of chicken or vegetable stock and the entire 28-ounce can of crushed tomatoes, scraping the bottom of the pot to release any browned bits. Stir in 14 ounces of coconut milk until fully combined. Bring to a boil, then lower heat to a gentle simmer.
  4. Cook Tortellini: Add 2 cups of uncooked cheese tortellini directly to the simmering soup. Cook for about 5 minutes or until the tortellini are tender and cooked through.
  5. Prepare Brown Butter Garlic Toasts: While the soup simmers, heat a skillet over medium heat and melt 3 tablespoons unsalted butter. Whisk constantly until it bubbles and brown bits form on the bottom, indicating browned butter. Immediately remove from heat and stir in 1 minced garlic clove.
  6. Broil Bread: Preheat your oven broiler and position the oven rack one or two levels below the broiler to avoid burning. Alternatively, preheat oven to 425°F. Brush each slice of sourdough bread (4 slices) generously with the garlic brown butter mixture. Place on a baking sheet and broil for 2-3 minutes or bake for 10-12 minutes until golden and crispy.
  7. Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve immediately alongside the brown butter garlic toasts for a deliciously warm meal.

Notes

  • You can substitute chicken stock with vegetable stock to keep the soup vegetarian.
  • Adjust the amount of red curry paste to your preferred spice level.
  • Light coconut milk can be used, but full-fat gives a richer flavor.
  • For a dairy-free version, substitute butter with olive oil, and choose appropriate bread or omit the toasts.
  • Fresh basil adds a bright flavor, but you can also use dried basil if fresh is unavailable.

Find it online: https://stoveandlove.com/curried-tomato-tortellini-soup-with-brown-butter-garlic-toasts-recipe/