To continue my obsession with soup, I offer this recipe for a simple and incredibly delicious tomato variety. I couldn’t believe how much flavor this soup developed using canned tomatoes and just a few other ingredients. I love it so much that I’ve already bought all of the ingredients to make it again next week. Add a grilled cheese sandwich and you have a perfect meal. Yummy! The original recipe added half & half at the end to make this a tomato bisque, but I really didn’t think it was necessary. It’s definitely healthier without the creamy aspect, but you can use your own judgement. Either way, I know you’re going to like this recipe as much as I do. I can’t wait to make it again!
1/4 c butter
1 c chopped celery
1 c diced onion
1 c shredded carrot
1/3 c flour
1 can (28 oz) or 2 cans (15 oz) diced tomatoes (I used a variety with roasted garlic)
2 tsp sugar
1 tsp dried basil
1 tsp dried marjoram
3 c chicken broth
1/2 heaping teaspoon curry powder
In a stock pot, melt the butter over medium low heat. Stir in celery, onion, and carrots and sauté until veggies are soft, 10-15 minutes. Sprinkle the flour over the vegetables and stir until well incorporated. Stir in the rest of the ingredients, cover and simmer 30-45 minutes, stirring occasionally. Puree the soup with an immersion blender until smooth. If desired, you can add up to 2 cups of whole milk or half & half to the soup at this point, but I thought it was perfect (and healthier) as-is so I left it out. If you add the milk or half & half just make sure not to boil the soup afterwards. Serve hot with a grilled cheese sandwich. Enjoy!
EDITED on 4/6/12: I reduced the amount of chicken broth in this recipe because my last batch was a little thin. I also increased the amount of curry to a heaping 1/2 tsp for more flavor.