Curried Tomato Soup
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A indian take on curried tomato soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 Tbsp. butter
- 3/4 c. chopped onion
- 2 Tbsp. curry powder
- 3 (14 oz.) cans Italian tomatoes
- 3 c. chicken broth
- 1 bay leaf
- 1/2 c. sour cream
Method
Heat the butter in a saucepan; add the onion and cook slowly, stirring until they are tender, but not browned.
Stir in the curry powder.
Cook 5 minutes.
Add the tomatoes, chicken broth and bay leaf.
Bring to a boil and simmer, uncovered, for 20 minutes.
Remove the bay leaf.
Puree the soup in a blender or food processor.
Turn into a soup tureen and stir in the sour cream.
Serves 10.
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