Recipe for cooking creamed tomato bisque

Soups for Salads :: Chowders and Bisques

Creamed Tomato Bisque

1/4 lb. butter
1 C. chopped celery
1 C. chopped onion
1/2 C. chopped carrots
1/3 C. flour
2 (1 lb. 12 oz.) cans whole
    tomatoes, drained and chopped
2 tsp. sugar
1 tsp. basil
1 tsp. marjoram
1 bay leaf
4 C. chicken broth
1 pint whipping cream
1/2 tsp. paprika
1/2 tsp. curry powder
Salt and pepper, to taste

Melt butter in a lrg. saucepan. Saut celery, onions and carrots until tender. Stir in flour. Cook 2 min., stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 min., stirring occasionally.

Discard bay leaf. Pure 1/3 of the mixture at a time in the blender. Add cream, paprika, curry powder and salt and pepper to taste. Stir to blend.

Serve hot or cold.

Makes approximately 8 servings.