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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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My husband doesn't care for traditional tomato soup, but he loves this rich, fresh-tasting version. It has an unexpected chicken-broth base and appealing chunks of tomatoes. It's an excellent first course and a great light lunch with a salad and garlic bread. Ingredients:
2 cups sliced carrots |
1 cup chopped celery |
1 small onion, finely chopped |
1/2 cup chopped green pepper |
1/4 cup butter |
4-1/2 cups chicken broth, divided |
4 medium tomatoes, peeled and chopped (4 cups) |
4 teaspoons sugar |
1/2 teaspoon curry powder |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a Dutch oven, saute carrots, celery, onion and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt if desired and pepper; bring to a boil. Reduce heat; simmer for 20 minutes.
2. In a small bowl, combine the flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes. Yield: 9 servings (about 2 quarts).
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