Tomato Curry Soup


  • 1/2 cup chopped onion
  • 4 tbsp. butter
  • 2 1/2 tsp. curry powder
  • 28 oz. crushed tomatoes
  • 30 oz. chicken stock
  • 1/2 cup sour cream
  1. Saute the onions in the butter until soft. Add the curry powder and cook for another minute to blend the flavors. Add the tomatoes and the chicken stock. Bring to a boil and then reduce heat and simmer for 15-20 minutes. Add the sour cream and let it melt in the soup. Whisk the soup until smooth.
  2. Garnish with a little dollop of sour cream and fresh parsley.


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