Curried Tomato soup
Ingredients
| 4 tbs unsalted butter | ||
| 3/4 cup chopped onions | ||
| 3 (14 oz) cans Italian tomatoes | ||
| 2 tbs curry powder | ||
| 3 cups chicken or vegetable broth | ||
| 1 bay leaf | ||
| 1/2 cup sour cream | ||
| Kosher salt and cracked black pepper to taste |
- Heat the butter in sauce pan, add the onions and cook slowly, stirring until tender but not browned.
- Stir in the curry powder and cook for 5 minutes.
- Add the tomatoes, chicken broth and bay leaf.
- Bring to a boil and simmer, uncovered for 20 minutes.
- Remove the bay leaf, then puree the soup in a blender or food processor until smooth.
- Season with salt and pepper to taste.
- Turn into a soup tureen and stir in the sour cream.
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