Tomato Soup with Curry and Red Pepper

If you’re looking for a cool, refreshing soup on a hot day, this soup can also be served chilled.

Serves: 10Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 10


  • 3 lbs. tomatoes
  • 1 large onion
  • 2 cloves garlic
  • 1 dried hot red pepper
  • 1⁄4 cup butter
  • 3 Tbsp. curry powder
  • 3 1⁄2 cups chicken broth
  • 1 bay leaf
  • 1⁄2 cup sour cream


  • Chop the tomatoes into 2-inch chunks, removing the seeds. Dice the onions. Finely mince the garlic and red pepper.
  • In a soup pot, melt the butter. Sauté the onion and garlic on medium for 3 minutes, stirring constantly. Stir in the curry powder and cook for 5 more minutes.
  • Add the tomatoes, chicken broth, bay leaf, and red pepper. Bring to a boil, reduce to a simmer, and cook for 25 minutes.
  • Remove from heat and allow to cool slightly. Using a slotted spoon, remove and discard the bay leaf and the pepper pieces. In a blender or food processor, purée the mixture. Heat gently but thoroughly; do not allow it to boil. Serve soup garnished with sour cream.