Lunch: Garden Tomato Soup Recipe

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

Instructions

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.

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