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CCFB News» November 2019

Recipe of the Month Fresh Tomato Soup

11/01/2019 @ 10:30 am



1 c chopped celery

½ c green pepper, chopped

1 small onion, grated

½ lb carrots, grated

¼ c butter

4½ c chicken broth

1 qt tomatoes, peeled and chopped

1 t salt

¼ t pepper

¼ c flour


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 2 ½ cup chicken broth until smooth. Stir into soup gradually; cook until slightly thickened. Makes about 2 quarts. 


Recipes reprinted with member’s permission from our 2019 Cookfresh Recipe Collection Brochure, available online at

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