Fresh Tomato SoupJanet McCabe, President, CCFB BOD
Ingredients
- 1 c chopped celery
- ½ c green pepper, chopped
- 1 small onion, grated
- ½ lb carrots, grated
- ¼ c butter
- 4 ½ c chicken broth
- 1 qt tomatoes, peeled and chopped
- 1 t salt
- ¼ t pepper
- ¼ c flour
Directions
Sauté celery, pepper, onion and carrot in large heavy pan. Add 4 cups chicken broth, tomatoes, salt and pepper. Cook to boiling. Lower heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup chicken broth until smooth. Stir into soup gradually; cook until slightly thickened. Makes about 2 quarts.