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.)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: