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.
- 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 all-purpose flour
- 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.
- 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).
Originally published as Fresh Tomato Soup in Taste of Home June/July 1999, p39
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