Garden Tomato Soup

Photo by Heather S.

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

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. Yield: 6 servings (1-3/4 quarts). Nutrition Facts: 1 serving (1 cup) equals 144 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 1,004 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.

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