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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe makes the freshest-tasting soup that I've ever eaten. Most people don't expect a tomato soup to be chunky, but everyone who has tried this soup finds it a pleasant change from the smooth, creamy variety. It's an ideal way to use ripe tomatoes and other fresh garden produce! Ingredients:
1 cup chopped celery |
1 small onion, chopped |
1 medium carrot, grated |
1/2 cup chopped green pepper |
1/4 cup butter, cubed |
4-1/2 cups chicken broth, divided |
1 quart fresh tomatoes, peeled and chopped |
4 teaspoons sugar |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. in large saucepan, saute the celery, onion, carrot and green pepper in butter. Add 4 cups broth, tomatoes, sugar, salt, curry and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine flour and remaining 1/2 cup broth until smooth. Gradually stir into soup. Cook until slightly thickened, stirring frequently. Yield: 2 quarts.
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