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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 cup celery, chopped |
1/2 cup carrot, chopped |
1 small onion, chopped |
1 cup butter |
1/2 cup water |
4 cups chicken broth |
2 cups milk |
2 tablespoons sugar |
1 teaspoon basil |
1 teaspoon marjoram |
1/2 teaspoon pepper |
2 teaspoons salt |
1 teaspoon curry powder |
28 ounces canned diced tomatoes |
Directions:
1. Combine all ingredients in sauce pan and sauté for a couple of minutes.
2. Add 1/3 cup flour and cook another 20 minutes.
3. Combine all above ingredients and heat to simmer.
4. Add vegetables and cook until simmering again.
5. Puree with wand mixer or put into a blender and blend.
6. Add tomatoes last and heat.
7. Tomatoes should be the only thing that is chunky.
8. Heat until all ingredients are hot.
9. Serve with croutons or sprinkled with cheese.
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