Low-Cholesterol Tomato Soup

from magazine

  • 2 c. sliced carrots
  • 1 c. chopped celery
  • 1 small onion, finely chopped
  • ½ c. chopped green pepper
  • ¼ c. butter or margarine
  • 4 ½ c. chicken broth
  • 4 medium tomatoes, peeled and chopped (4 c.)
  • 4 teaspoons sugar
  • ½ tsp. curry powder
  • ½ tsp. salt, option
  • ¼ tsp. pepper
  • ¼ c. all-purpose flour

In a Dutch oven, sauté carrots, celery, onion and green pepper in butter. Add 4 cups broth, tomatoes, sugar, curry powder, salt (if desired) and pepper. Boil, then simmer for 20 mins. Combine flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes. Yields 9 servings (about 2 quts.)

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