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Home Health Library Recipes Curried cream of tomato soup with apples

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 205

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 1 g
Total fat 5 g
Sodium 89 mg
Cholesterol 1 mg
Dietary fiber 3 g
Protein 8 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This soup has a sweet — not spicy — taste. Curry is a combination of spices that may include cumin, ginger, onion and turmeric.


(Serves 8)
  • 2 tablespoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 1 teaspoon minced garlic
  • 1 tablespoon curry powder, or to taste
  • 3 cups no-salt-added canned tomatoes, drained
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • Ground black pepper, to taste
  • 1 cup long-grain brown rice
  • 6 cups low-sodium vegetable or chicken broth
  • 1 cup fat-free milk
  • 1 1/2 cups apple cubes


In a soup pot, heat the oil over medium heat. Add the chopped onion, celery and garlic. Saute until tender, about 4 minutes. Add the curry powder and cook, stirring about 1 minute.

Add the tomatoes, bay leaf, thyme, black pepper and rice. Stir constantly while bringing to a boil. Add broth. Return to boil and then simmer for about 30 minutes. When rice is tender, remove the bay leaf.

Pour the soup into a food processor or blender and puree until smooth. Pour the soup back into the pot and add the milk and apple cubes. Cook until heated through. Ladle into warmed individual bowls and serve immediately.

Last Updated: February 6th, 2016