Low Cholesterol Tomato Soup
The Tinfully Family
20 minutes simmer, plus 2 minutes after adding flour2 qt (9 servings)
Ingredients
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 small onion, finely chopped
- ½ cup green pepper, chopped
- ¼ cup margarine or butter
- 1½ cups chicken broth
- 4 medium tomatoes, peeled and chopped, about 4 cups
- ¼ teaspoon pepper
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon curry powder
- onion
- celery
- carrots
- green pepper
- butter
- 4 cups broth
- tomato
- sugar
- curry powder
- salt
- pepper
- flour
- remaining broth
Method
- Sauté onion, celery, carrots, and pepper in butter.
- Add 4 cups broth, tomato, sugar, curry powder, salt, and pepper.
- Boil and simmer for 20 minutes.
- Combine flour and remaining broth until smooth, then gradually add to the soup.
- Bring to a boil; cook and stir for 2 minutes.
Each serving: 115 calories, 6 grams fat (9 servings total).
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