Tomato Curry Soup




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)


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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