Creamy Tomato Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 ounces butter
• 2 stalks celery, chopped fine
• 2 small carrots, chopped fine
• 1 large onion, chopped fine
• 2 -4 tablespoons flour
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 bay leaf
• 4 cups chicken stock
• 2 cups cream or 2 cups milk, depending on your preference
• 1 teaspoon paprika (or more)
• 1 teaspoon curry powder (or more)
• 1/4 teaspoon pepper
• salt, to taste

Recipe

• 1 melt butter in a large saucepan.
• 2 saute celery, carrots and onions in melted butter until tender.
• 3 stir in flour.
• 4 cook 2 minutes, stirring constantly.
• 5 add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
• 6 simmer for 30 minutes, stirring occasionally.
• 7 remove from heat and discard bay leaf.
• 8 puree well (in batches) in a food processor or blender, or use a thunderstick.
• 9 add all remaining ingredients and stir well.
• 10 reheat to serve hot, or refrigerate and serve cold later. it also works at room temperature, but i like warm to hot best.