Tomato, Curry and Rice Soup

Tomato, Curry and Rice Soup

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  • 1 1/2 cup onion, chopped
  • 2 tablespoons butter
  • 1 to 2 tablespoons curry powder
  • 5 cups canned tomatoes
  • 1/2 teaspoons thyme
  • 2 cups chicken broth
  • a dash Tabasco
  • 1 1/2 teaspoon salt
  • 1 bay leaf
  • 1/2 cup rice
  • 1 cup milk
  • 1 cup half-and-half, milk or Greek yogurt


Melt butter in a large stockpot and sauté onion until wilted. Add all ingredients through rice and cook for 45 minutes over medium-low heat.

Remove the bay leaf and puree in batches in the blender. Return to pot, and stir in milk and half-and-half. Re-warm and serve with crusty French bread.

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