This soup is amazingly simple when made with canned tomato juice. During fresh tomato season please use fresh juicy tomatoes.

Serves 10

1 can (46 ounces) chicken broth

1 can (46 ounces) tomato juice

1 can (28 ounces) diced tomatoes

¼ cup soy sauce

1–2 tablespoons curry paste

½ can Coco Lopez Cream of Coconut

2 teaspoons ground white pepper

¼ cup honey

roux to thicken*

¼ cup chopped cilantro

1 cup half-and-half

Heat the first eight ingredients to a simmer. Gradually add roux to desired thickness. Do not allow this to boil; make sure that the roux mixes in well and there are no lumps. Add cilantro and simmer for another 5 minutes. Add cream while stirring constantly.

Check and adjust seasonings.

Notes:

Coco Lopez is available in most supermarkets in the beverage section.

*Roux (pronounced ‘rue’) is a gently cooked mixture of equal parts wheat flour and fat—traditionally, clarified butter—that is used to thicken sauces.