Ingredients
Scale
- 1/4 lb butter
- 1 cup celery diced
- 1 cup onion diced
- 1/2 cup carrot diced
- 1/3 cup flour
- 28 oz diced tomatoes
- 2 tsp sugar
- 1 tsp dried basil
- 1 tsp dried marjoram
- 4 cups chicken broth or vegetable broth
- 1/2 tsp curry powder
- 2 cups half & half
Instructions
- Melt the butter in a large pot over medium-low heat.
- Add the diced celery, onion, and carrot; sauté until the vegetables are soft, approximately 10-15 minutes.
- Sprinkle flour over the sautéed vegetables and stir to incorporate well.
- Mix in the diced tomatoes, sugar, basil, marjoram, and broth, except for half & half and curry powder. Cover the pot and let it simmer for 30-45 minutes, stirring occasionally.
- Use an immersion blender or a conventional blender to puree the soup until it is smooth, then return it to the pot.
- Stir in the half & half and curry powder, making sure not to allow the soup to boil again. Serve hot.
Notes
Feel free to use vegetable broth for a vegetarian option.
To enhance flavor, let the soup simmer longer for a richer taste.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.