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I’ve been a lot better about packing my lunch lately instead of going out. I get bored with sandwiches day after day, even if they’re different types. I’m also not a morning person, so if I’m going to pack a lunch I really need to prepare a week’s worth of lunches on Sunday. This soup was easy and quick to make, and I’ll have enough for lunch all week.
Ingredients
1 small-medium onion, diced
2 cloves garlic, minced
1 (28oz) can diced tomatoes (could also use crushed)
4 cups chicken stock (or vegetable stock)
½ cup heavy cream
1 tbsp salt
2 tsp curry powder
2 tbsp butter
2 tbsp flour
Instructions
Melt butter over medium heat in dutch oven (a regular pot is fine if you don’t have a dutch oven). Cook onions and garlic until translucent. Add flour and stir to combine. Continue to cook until it gets a little golden color to it.
Add chicken stock, salt, and curry powder. Use an immersion blender to puree the onions and garlic (optional). Add crushed tomatoes. Bring to a boil, then reduce to simmer. Simmer for about 20 minutes. Slowly stir in heavy cream.