I know, I know. It's unofficially summer and I have the nerve to post a soup recipe. You're either thinking, "You're nuts," and will never visit this blog again, or you're thinking, "This must be one heck of a soup!"
Well, whatever is going through your mind right now, dismiss it. Because this soup is quick, delicious, easy, and filling!
The curry gives this soup a distinct, yummy flavor. Honestly, whenever I make this soup the boys fight for the last few drips. They are totally in love with it!
If you still don't forgive me for the summer/soup thing, I will let you know that the soup tastes very yummy still chilled. Just ask the boys. ;)
If you're looking for a more hearty version, feel free to add corn, cooked noodles, or my favorite, mini cheese ravioli! Totally optional step, but boy is it good!
Creamy Tomato Soup
1/2 cup butter
8 Tbsp. flour
1 tsp. curry powder
1/2 onion powder
1/2 tsp. granulated garlic (or garlic powder)
1-1/2 tsp. dried basil
46 oz. tomato juice (fresh is best!)
1/2 cup sugar
Melt butter in a large stockpot. Whisk in seasonings and flour until smooth. Gradually add tomato juice and sugar; whisk in thoroughly.
Cook uncovered until thick and heated through.
Creamy Tomato Soup
1/2 cup butter
8 Tbsp. flour
1 tsp. curry powder
1/2 onion powder
1/2 tsp. granulated garlic (or garlic powder)
1-1/2 tsp. dried basil
46 oz. tomato juice (fresh is best!)
1/2 cup sugar
Melt butter in a large stockpot. Whisk in seasonings and flour until smooth. Gradually add tomato juice and sugar; whisk in thoroughly.
Cook uncovered until thick and heated through.