Don’t screw it up.

Don’t screw it up.

These are the immortal words I remember from grad school. As part of the first-year marketing class we had a visit from a successful alum who was now managing marketing for the Oreo brand.

“What are the biggest challenges you face?” we asked her.

“Oreo is an incredibly strong and successful brand,” she told us. “There is one rule above all others: don’t screw it up.” (I’m pretty sure she said “don’t fu#k it up” but this is a family blog.)

That’s the pressure I faced when messing around with tomato soup. It’s a classic and absolutely no one was looking for a new take. It is perfect as is. Still, in need of a new recipe for a late summer cooking demonstration I waded into these dangerous waters with rich coconut cream and spicy Panang curry paste. Fresh cilantro gave echoes of traditional basil or oregano and a splash of rice vinegar offered just the right bright finish.

It was a winner. EVERY. SINGLE. TIME I serve this it gets rave reviews. It hits that unexpected but not unfamiliar sweet spot, offering everything you love about tomato soup and just a little something more.

Panang curry coconut cream of tomato soup

Serves 4-6

Rich, spicy and fresh, this is everything you’ve wanted in a tomato soup. Coconut cream, Panang curry and cilantro add summery, Thai flavors that still pair deliciously with your crispy, buttery grilled cheese sandwich.

Ingredients:

• 1 tbs vegetable oil

• 2 tbs Panang or red Thai curry paste

• 1/2 can coconut cream (about 7oz) See TIP

• 2 28 oz cans of San Marzano tomatoes

• 4 whole sprigs plus 1/4 cup chopped fresh cilantro

• Rice wine vinegar

Directions:

• Warm oil in 3-4 qt saucepan over med heat. Add curry paste and cook about 1 min until fragrant. Add coconut milk and cook 2-3 minutes. Add tomatoes and cilantro sprigs. Simmer and reduce to desired consistency. Timing will depend on the liquid in your canned tomatoes.

• Purée soup in a food mill or with a blender or immersion blender. Season soup to taste with a splash of vinegar, salt and pepper.

• Serve with chopped cilantro.

TIP: What’s the difference between coconut milk and cream? Coconut milk has 9-15% fat while coconut cream has 19-22% fat. Why? They are both a puree of coconut meat and coconut water. Coconut cream has more solids (and more rich coconut flavor!). You can certainly substitute, but coconut cream makes this soup richer.