• Servings 10
  • Prep 10 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Curried Tomato soup


  • 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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