Tomato Basil Soup

Submitted by Jenny Toronto

¼ lb butter
1 C. Chopped Celery
1 C. Chopped Onions
1 C. Chopped Carrots
1/3 C. Flour
2 tsp. Sugar
1 tsp. Basil
1 tsp. Marjoram
1 Bay Leaf
4 C. Chicken Broth
2 12 Ounce Cans diced Tomatoes
1 pt. Whipped Cream
½ tsp. Paprika
½ tsp. Curry Powder
Pepper to Taste
Salt to Taste

In a Large Soup pot over medium heat melt the butter and Sauté the vegetable until softened and tender. Add the flour and stir constantly for the next 2 min. making sure the mixture does not brown or burn. Add the chicken broth, tomatoes (drained), bay leaf, sugar, basil, marjoram, and simmer for 30 min. when cooked remove the bay leaf and pureed and pour back into the soup pot and then add cream and reheat until desired temp is reached. Add paprika, curry, salt and pepper.