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Rich Tomato Soup

My husband doesn't care for traditional tomato soup, but he loves this rich, fresh-tasting version. It has an unexpected chicken-broth base and appealing chunks of tomatoes. It's an excellent first course and a great light lunch with a salad and garlic bread.
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    9 servings (about 2 quarts)

Ingredients

  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 1 small onion, finely chopped
  • 1/2 cup chopped green pepper
  • 1/4 cup butter
  • 4-1/2 cups chicken broth, divided
  • 4 medium tomatoes, peeled and chopped (4 cups)
  • 4 teaspoons sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour

Directions

  • In a Dutch oven, saute carrots, celery, onion and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt if desired and pepper; bring to a boil. Reduce heat; simmer for 20 minutes.
  • In a small bowl, combine the flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes.
Nutrition Facts
1 cup: 115 calories, 6g fat (0 saturated fat), 2mg cholesterol, 153mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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