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
- 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.