Creamy Curried Tomato Soup

 

Are you in the mood for something comforting, yet with a twist that will tantalize your taste buds? Let me introduce you to my Creamy Curried Tomato Soup. This recipe blends the classic comfort of tomato soup with the exotic flair of curry — adding a warm, spicy note that elevates this soup beyond the ordinary — creating a dish that's both familiar and adventurous. This soup can be a light starter or the star of a meal, perfect for any season but especially comforting during the cooler months.Creamy Curried Tomato Soup

1 T. butter
1 small yellow onion, chopped
1-2 t. curry powder, more or less to taste
1 28-oz. can crushed tomatoes
2 c. homemade chicken stock
1 c. heavy cream
Salt and freshly ground black pepper, to taste

Melt the butter in a 4-quart saucepan over medium heat. Add the chopped onion to the pan. Sauté until the onions are soft and translucent, about 4-5 minutes. Stir in curry powder; for about 30 seconds to release the flavors of the spice.

Pour in the crushed tomatoes and homemade chicken stock. Bring the mixture to a simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.

Stir in 1 heavy cream. This will give your soup a rich, creamy texture. Season the soup with salt and pepper to taste. Remember, the amount of salt needed can vary based on the saltiness of your chicken stock, so taste as you go.

Garnish with a sprinkle of fresh cilantro or a dollop of sour cream, both of which can add an extra layer of flavor and visual appeal.

Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Despite its gourmet taste, this recipe is straightforward, making it accessible for cooks of all levels.

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