Curried Cream of Tomato Soup with Apples

Curried Cream of Tomato Soup with Apples


  • 2 tablespoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 1 teaspoon minced garlic
  • 1 tablespoon curry powder, or to taste
  • 3 cups canned tomatoes, drained
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • Ground black pepper, to taste
  • 1 cup long-grain rice
  • 6 cups low-sodium vegetable or chicken broth
  • 1 cup fat-free milk
  • 1 1/2 cups apple cubes



  • In a soup pot, heat the oil over medium heat.
  • Add the chopped onion, celery and garlic.
  • Sauté until tender, about 4 minutes.
  • Add the curry powder and cook, stirring about 1 minute.
  • Add the tomatoes, bay leaf, thyme, black pepper and rice. Stir constantly while bringing to a boil.
  • Add chicken broth. Return to boil and then simmer for about 30 minutes.
  • When rice is tender, remove the bay leaf.
  • Pour the soup into a food processor or blender and blend until smooth.
  • Pour the soup back into the pot and add the milk and apple cubes.
  • Cook until heated through. Ladle into warmed individual bowls and serve immediately.

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