Recipe by Leggy Peggy
I've been making this soup for 25 years—having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold.
Top Review by Tisme
The only thing that I changed in this recipe was to use fresh tomato's, I used cream at the end and what a wonderful creamy soup.The curry added a lovely flavour to this wonderful soup.<br/>I am sure I will making this recipe again over the coming winter.<br/>Thanks Peggy
- 4 ounces butter
- 2 stalks celery, chopped fine
- 2 small carrots, chopped fine
- 1 large onion, chopped fine
- 2 -4 tablespoons flour
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 bay leaf
- 4 cups chicken stock
- 2 cups cream or 2 cups milk, depending on your preference
- 1 teaspoon paprika (or more)
- 1 teaspoon curry powder (or more)
- 1⁄4 teaspoon white pepper
- salt, to taste
Directions See How It's Made
- Melt butter in a large saucepan.
- Saute celery, carrots and onions in melted butter until tender.
- Stir in flour.
- Cook 2 minutes, stirring constantly.
- Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
- Simmer for 30 minutes, stirring occasionally.
- Remove from heat and discard bay leaf.
- Puree well (in batches) in a food processor or blender, or use a thunderstick.
- Add all remaining ingredients and stir well.
- Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.