Creamy Tomato Soup

Recipe by Leggy Peggy
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.