Ingredients
- 1/4 lb butter
- 1 cup celery chopped
- 1 cup onions chopped
- 1/2 cup carrots chopped
- 1/3 cup flour
- 2 12oz cans diced tomatoes drained
- 2 tsp sugar
- 1 tsp tsp basil
- 1 tsp marjoram
- 1 bay leaf
- 4 cups chicken broth
- 1 pint whipping cream
- 1/2 tsp paprika
- 1/2 tsp curry powder
- salt and pepper to taste
Servings:
Instructions
- In a large soup pot over medium heat, melt the butter and saute the vegetables until softened and tender.
- Add the flour and stir constantly for the next 2 minutes making sure the mixture does not burn.
- Add the chicken broth, drained tomatoes, bay leaf, sugar, basil, marjoram and simmer for 30 mins.
- When cooked, remove the bay leaf and puree the soup in batches until the entire pot is pureed.
- Pour back into the soup pot and then add the cream and reheat until desired temperature is reached.
- Can be frozen or refrigerated.
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