In-A-Hurry-Curry Soup

When you want something warm and satisfying but don’t have an hour to spare, this curry soup delivers. Sauteed onions and curry powder in butter build the aromatic base, then everything else goes straight in: chicken broth, diced tomatoes, cream of celery soup, half-and-half, and cooked chicken. Heat through and serve.

Blooming the curry powder in the butter with the onions is the one step that separates this from just dumping everything in a pot. That quick saute wakes up the spices and distributes their flavor throughout the soup.

The cream of celery soup does double duty as both a thickener and a flavor base. It gives the broth a creamy, velvety body without needing a roux or a long reduction.

Kitchen Tips

• Use canned chicken for the fastest version, or chop up leftover rotisserie chicken for better flavor and texture.
• Don’t boil after adding the half-and-half. High heat can cause the cream to curdle. Keep it at a gentle simmer.
• Adjust the curry powder to your taste. Three-quarters of a teaspoon is mild. Add more for a stronger curry presence.
• A squeeze of lime juice at the table brightens each bowl.

Variations

• Swap cream of celery for cream of mushroom soup for a deeper, earthier flavor.
• Add a handful of fresh spinach or peas in the last few minutes for color and vegetables.
• Stir in a splash of coconut milk instead of half-and-half for a Thai-leaning version.