Recipe ingredients
- 1/4 pound butter
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 1/3 cup all-purpose flour
- 2 (1 pound 12 ounce) cans whole tomatoes, drained and chopped
- 2 teaspoon granulated sugar
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1 bay leaf
- 4 cups chicken broth
- 1 pint whipping cream
- 1/2 teaspoon paprika
- 1/2 teaspoon curry powder
- Salt and pepper, to taste
Recipe method
- Melt butter in a large saucepan.
- Saute celery, onions and carrots until tender.
- Stir in flour. Cook 2 minutes, stirring constantly.
- Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth.
- Cover and simmer 30 minutes, stirring occasionally.
- Discard bay leaf.
- Puree 1/3 of the mixture at a time in the blender.
- Add cream, paprika, curry powder and salt and pepper to taste.
- Stir to blend.
- Serve hot or cold.
Other soup recipes:
Creamed tomato bisque recipe
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