Tomato Curry Soup Recipes

CURRIED TOMATO SOUP

Steps:

• Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
• Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
• Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
• Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

TOMATO CURRY SOUP

Steps:

• General Note: I use Pam olive oil spray instead of butter, and low-fat sour cream.
• Melt butter in saucepan. Sauté onion until tender. Add curry powder and cook an additional minute to blend flavors.
• Stir in tomatoes and broth. Bring to a boil.
• Reduce heat and simmer for 15-20 minutes.
• Add 1/2 cup sour cream and let it melt into the soup.
• With a whisk, beat until smooth.

CURRY-TOMATO SOUP

Steps:

• In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
• Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
• Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

CURRY-TOMATO SOUP

Steps:

• Heat dressing in large saucepan on medium-high heat. Add celery, carrots and onions; cook and stir 5 min.
• Add water, tomatoes, bouillon powder and dry seasonings; stir. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 10 min. or until vegetables are tender.
• Pour soup, in batches, into blender; blend until smooth.