Tomato Soup-Fresh

Name: Tomato Soup-Fresh
Ingredients: 4 cups de-skinned chopped tomatoes (core them too); 1 cup chopped celery; 1 small onion (chopped or diced-to your taste); 2 cups carrots (diced or sliced); 4 teaspoons sugar; 12 cup chopped bell pepper (yuck-I omit these); 12 teaspoon curry powder (your call); 4 12 cups chicken broth (I use chick. bullion cubes-5 of them for 4. c. water); 14 cup flour (I guess cornstarch would work, but it will thicken up more and be shiny.); salt and pepper, to taste- i use seasoned salt and garlic powder also

10 ingredients

14 steps

Ingredients

4 cups de-skinned chopped tomatoes (core them too)
1 cup chopped celery
1 small onion (chopped or diced-to your taste)
2 cups carrots (diced or sliced)
4 teaspoons sugar
12 cup chopped bell pepper (yuck-I omit these)
12 teaspoon curry powder (your call)
4 12 cups chicken broth (I use chick. bullion cubes-5 of them for 4. c. water)
14 cup flour (I guess cornstarch would work, but it will thicken up more and be shiny.)
salt and pepper, to taste- i use seasoned salt and garlic powder also

Directions

1

Sautee carrots, onion,celery and peppers in butter.
2

I start carrots first, as they take a bit longer.
3

I would say 3-4 minutes if you diced carrots.
4

If you sliced carrots, give them about 2-4 minutes extra time, then add the rest of the veggies.
5

In this recipe, undercooking is fine.
6

You can always nuke the soup.
7

Add 4.C chick.
8

broth, tomatoes, and seasonings.
9

Bring to a boil, reduce heat and simmer for 20 minutes Cool.
10

Use the remaining 1/4 C chick.
11

broth and flour to make a thin paste and stir into cooled mixture.
12

Cook on med.
13

heat until the mixture thickens.
14

I add more butter and eat it all myself.