Tomato, Curry and Rice Soup

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Perfect for those cool days in early spring, this delicious soup satisfies the craving for food that is filling but leaning toward lighter fare.

Ingredients

Preparation

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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More about: curry, rice, tomatoes

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