This is a soup I thought you all might enjoy. It’s the freshest tasting tomato soup I’ve ever eaten. You don’t expect a tomato soup to be so chunky, but you’ll find it a pleasant change from the smooth, creamy variety.
1 cup (2 stalks) chopped celery
1 small onion, chopped
1 carrot, grated
1/2 green pepper, chopped
1/4 cup butter
4 1/2 cups chicken broth, divided
1 quart fresh tomatoes, peeled and chopped
1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
4 tsp. honey
1/4 cup flour
Saute celery,, onion, carrot and green pepper in butter in large heavy pan. add 4 cups broth, tomatoes, curry powder, salt and pepper and honey; heat to boiling. Reduce heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup. cook until slightly thickened, stirring frequently. Serve hot.
Yield: 2 quarts.