Ingredients

  • ½ cup butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • ½ cup chopped carrots
  • ⅓ cup flour
  • 2 cans (28 oz each) crushed tomatoes
  • OR 8 cups chopped peeled fresh tomatoes
  • 2 teaspoons sugar
  • 2 teaspoons dried basil
  • 1 teaspoon dried marjoram
  • 4 cups chicken broth
  • 2 cups heavy cream
  • ½ teaspoon paprika
  • ½ teaspoon curry powder

Directions

1. In Large Stockpot: melt butter and saute celery, onion and carrots.
2. Stire: in flour, cook 2 minutes, stirring constantly.
3. Add: tomatoes sugar, basil, marjoram, and broth. Cover and simmer 30 minutes, stirring occasionally.
4. Puree: 1/3 of the mixture at a time in a blender or food processor and return the mixture to the stockpot. Or use an immersion blender.
5. Stir: in cream, paprika, curry and pepper. Heat through but do not boil.
6. Before: serving, salt to taste