Cream of Tomato Bisque

By Bonnie T

Ingredients

• 1/4 pound butter
• 1 cup chopped celery
• 1 cup chopped onions
• 1/2 cups chopped carrots
• 1/3 cup flour
• 2 1-pound 12-ounce cans tomatoes drained and chopped
• 2 teaspoons sugar
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1 bay leaf
• 4 cups chicken broth
• 1 pint whipping cream or two cups
• 1/2 teaspoons paprika
• 1/2 teaspoon curry powder
• 1/4 teaspoon white ground pepper
• Salt to taste

Details

Servings 8

Preparation

Step 1

Melt butter and saute celery, onions and carrots until tender. Stir in flour, cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes. Stir frequently. Discard bay leaf. Puree 1/3 mixture at a time in blender. Add cream, paprika and curry powder.Stir to blend. Add salt to taste.

OR

If you would prefer NOT to puree, but to serve the soup chunky, after you discard the bay leaf, just add the rest of the ingredients, stir and add salt.

ALSO, it is fine to not add any cream to make this soup more cholesterol friendly. Or, just add a little cream.