Ingredients
| 1/4 cup | butter | | 1/2 cup | chopped onion | | 2-1/2 tsp. | curry powder | | 1 can (1-3/4 lb.) | crushed tomatoes, undrained | | 4 cups | chicken broth | | 1/2 cup | sour cream | | Additional sour cream | | Chopped fresh parsley (optional) |
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Instructions
Melt butter in medium saucepan. Add onion; cook until tender. Add curry powder; cook an additional minute to blend flavors.
Stir in tomatoes and broth. Bring to a boil. Reduce heat; simmer for 15 to 20 min.
Add 1/2 cup sour cream; let melt into soup. With wire whisk, beat soup until smooth. Garnish each serving with small dollop of additional sour cream, top with parsley.
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