I love tomato soup. I make it in big batches and freeze them for those days where I just need something hot and easy. Heh. Yes, that’s what I said.
Usually simple is better. Just tomato-y goodness, maybe with a touch of coconut milk for creaminess, like my recipe here. However, when you’re trying to make lunch for two people and you only have a little over two cups-worth of soup, sometimes you need to gussy it up a little. Especially when the Mr looks like he’ll fight you for that last bowl of soup. I’m telling you, soup-rage is a real thing in my house!
So my cunning leftover-loving self tinkered around a little. I’d just made some homemade chicken stock, so I threw in some of that for extra flavor, depth and, well, volume. I also added a smidge of Thai red curry paste for oomph and the last half cup of leftover roasted vegetables lingering in the back of my fridge. I simmered all of that together until it was nice and hot and then I stirred in some chopped up cod fillets and a good handful of fresh cilantro. All I had to do was continue to simmer everything until the cod was opaque and cooked through. And voila: lunch for two!
Leftovers Love: Jazzed Up Tomato Soup
Leftover tomato soup gets fancy enough for two with the addition of cod, thai curry paste & fresh cilantro.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- 2.5 cups tomato soup
- 1/2 tbl thai red curry paste
- 1/2 cup chicken stock
- 1/2 cup leftover roasted vegetables
- 10 oz cod fillet, chopped into bite size pieces
- Fresh cilantro to taste, chopped
- Over a moderate heat, add the soup to a saucepan and begin to simmer.
- In a small jug, add the thai curry paste and add the chicken stock a little at a time, whisking to combine. Stir into the soup.
- Add the roasted vegetables and bring to a simmer.
- Stir through the cod fillet and the cilantro. Simmer until the cod is opaque and fully cooked before serving.