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 10
INGREDIENTS
- 3 pounds tomatoes
- 1 large onion
- 2 cloves garlic
- 1 dried hot red pepper
- ¼ cup butter
- 3 tablespoons curry powder
- 3½ cups Basic Chicken Broth
- 1 bay leaf
- ½ 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. Stir in the sour cream gradually. Heat gently but thoroughly; do not allow it to boil.
Which Tomatoes to Use
All tomatoes are not alike. Substitute plum tomatoes for a more robust flavor. Choose golden tomatoes for a more mellow taste. Reserve expensive varieties, such as hot-house, for recipes in which tomatoes are the main ingredient.
