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Garden Tomato Soup

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
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    6 servings (1-3/4 quarts)

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 144 calories, 9g fat (5g saturated fat), 20mg cholesterol, 1004mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 4g protein.

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