Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add. I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren. -Frances McFarlane, Winnipeg, Manitoba
- 1 cup chopped celery
- 1 small onion, chopped
- 1 medium carrot, shredded
- 1 small green pepper, chopped
- 1/4 cup butter, cubed
- 4-1/2 cups chicken or vegetable broth, divided
- 4 cups chopped peeled tomatoes (about 7 medium)
- 2 teaspoons sugar
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Yield: 6 servings (1-3/4 quarts).
Originally published as Garden Tomato Soup in Country Woman July/August 1996, p33
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