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Tomato Soup, Cream (D/P, TNT)
Source: "Cookery For Entertaining," by Marlene Sorosky
Serves: 8 generously

1/4 lb. butter or margarine (I just use a bit of oil spray)
1 teaspoon marjoram
1 cup chopped celery
1 bay leaf
1 cup chopped onion
4 cups pareve chicken or vegetable broth
1/2 cup chopped carrots
2 cups whipping cream or soy milk
1/3 cup all-purpose flour
1/2 teaspoon paprika
2 (1 lb. 12 oz.) cans whole tomatoes (2x800gm tins)
1/2 teaspoon curry powder
2 teaspoons sugar
1/4 teaspoon white pepper
1 teaspoon basil

Melt butter or margarine in a large saucepan. Sauté celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly.

Add tomatoes, sugar, basil, marjoram, bay leaf, and broth. Cover and simmer 30 minutes, stirring occasionally.

Discard bay leaf. Puree soup.

Add cream, paprika, curry powder, and pepper. Stir to blend. Add salt to taste. Serve hot or cold.

May be refrigerated several days or frozen. Can be made in the microwave.

Poster's Notes:
This is my favourite Tomato Bisque. It is one that I make time and time again and is without fail a special request from my family.

Posted by Renée Glass

Nutritional Info Per Serving: N/A