Tomato Curry Soup - cooking recipe

Ingredients

1/4 cup butter
1/2 cup chopped onion
2 1/2 teaspoons curry powder
28 ounces crushed tomatoes, undrained
4 cups chicken broth
1/2 cup sour cream

Preparation

General Note: I use Pam olive oil spray instead of butter, and low-fat sour cream.
Melt butter in saucepan. Saute onion until tender. Add curry powder and cook an additional minute to blend flavors.
Stir in tomatoes and broth. Bring to a boil.
Reduce heat and simmer for 15-20 minutes.
Add 1/2 cup sour cream and let it melt into the soup.
With a whisk, beat until smooth.