Tomato Soup
http://www.stltoday.com/lifestyles/food-and-cooking/tomato-soup/article_ba3682ec-2134-535f-b1c1-b3ab8054064f.html
Yield: 8 servings
1 stick (1/2 cup) butter
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1/3 cup all-purpose flour
2 (28-ounce) cans diced tomatoes, drained
4 cups chicken broth
2 teaspoons granulated sugar
1 teaspoon dried basil
1 teaspoon dried marjoram
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon white pepper
1 cup whipping cream (don't substitute milk or half & Half)
1. Melt butter over medium-high heat in a large soup pot. Add carrots, celery and onions, and sauté until carrots are softened. Stir in flour and cook, stirring occasionally, for 2 minutes.
2. Add tomatoes and chicken broth, then stir in sugar, basil, marjoram and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Discard the bay leaf.
3. Add paprika, curry powder and white pepper. Simmer 3 minutes. Purée the soup using an immersion blender, blender or food processor. Stir in cream, and serve.
Per serving: 299 calories; 23g fat; 14g saturated fat; 74 mg cholesterol; 4g protein; 20g carbohydrate; 10g sugar; 3g fiber; 968 mg sodium; 76 mg calcium.
Recipe by Joan Gallagher
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