• Heat a large pot over medium-low heat and add the butter. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften.
• Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes are a deeper color.
• Stir in the stock and tomatoes, making sure to scrap the bottom of the bowl. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
• Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

brown butter garlic toasts

• Heat a skillet over medium heat and add the butter. Cook, whisking constantly, until it bubbles and brown bits appear in the bottom of the pan. The minute the brown bits appear, remove the pan from the heat and stir in the garlic.
• Preheat the broiler in your oven (if you don’t like the broiler, preheat to 425 degrees F) and place a rack in the upper quarter of your oven. I don’t like to place it directly beneath the broiler - I do it about 1 or 2 racks down to prevent that major burning. This also helps since we’re using garlic and brown butter - we don’t want either to burn more!
• Brush the bread slices with the garlic brown butter and place them on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.