This wholesome and nutritious tomato soup is made with plenty of vegetables and has a chicken-broth base. It’s an excellent choice for a first course or a great light lunch with a salad and garlic bread.
2 cups sliced carrots
1 cup chopped celery
1 small onion, finely chopped
½ cup chopped green pepper
¼ cup butter or margarine
4½ cups chicken broth
4 medium tomatoes, peeled and chopped (4 cups)
4 teaspoons sugar
½ teaspoon curry powder
½ teaspoon salt, optional
1. In a Dutch oven, sauté carrots, celery, onion and green pepper in butter.
2. Add 4 cups broth, tomatoes, sugar, curry powder, salt (if desired) and pepper. Boil, then simmer for 20 minutes.
3. Combine flour and remaining broth until smooth. Gradually add to soup.
4. Bring to a boil; cook and stir for 2 minutes.
Serves 9 (about 2 quarts total)
Nutritional analysis: 1-cup serving (prepared with margarine, low-sodium broth and no salt) has 115 calories, 153 mg sodium, 2 mg cholesterol, 6 gm fat.