Curried Cream Of Tomato Soup With Apples Recipes

Steps:

• In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
• Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
• Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

Steps:

• Melt the margarine in a large kettle.
• Add the chopped onion, celery and garlic.
• Cook, stirring until tender.
• Add the curry powder and cook, stirring about 1 minute.
• Add drained tomatoes, bay leaf, thyme 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.
• Return the soup to the kettle, add the milk and apple cubes.
• Increase temperature and serve hot.

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

Steps:

• Melt the butter in a large saucepan and add the onion, celery and garlic. Cook, stirring, until wilted. Add the curry powder and cook, stirring, about one minute.
• Add the tomatoes, bay leaf, thyme and rice and stir. Bring to the boil and add the chicken broth. Return to the boil and simmer 30 minutes or until rice is quite tender. Remove the bay leaf and thyme sprigs.
• Pour the soup into the container of a food processor or electric blender and blend until smooth.
• Return the soup to a saucepan and bring to the boil. Add the cream, salt and pepper to taste and apple cubes. Serve piping hot.

Steps:

• In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.

Steps:

• Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

Steps:

• In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
• Stir in cream; cook until heated through and serve.