INGREDIENTS

1 stick butter
1 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/3 cup flour
2 cans (14 oz) crushed or diced tomatoes
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon salt
4 cups chicken broth
1/2 teaspoon curry powder
2 cups half & half
Salt & pepper to taste

1 stick butter 1 cup celery, chopped 1/2 cup onion, chopped 1/2 cup carrot, chopped 1/3 cup flour 2 can s (14 oz) crushed or diced tomatoes 2 teaspoons sugar 1 teaspoon dried basil 1 teaspoon dried marjoram 1/2 teaspoon salt 4 cup s chicken broth 1/2 teaspoon curry powder 2 cup s half & half

In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sauté until veggies are soft, 10-15 minutes.
Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally.
Puree soup with an immersion blender or a regular blender until desired consistency (be careful, it’s hot!). Pour blended soup back into the soup pot.
Stir in 2 cups half & half with 1/2 teaspoon curry powder. Don’t let this boil once you add the half & half. Season with salt and pepper if needed.
Serve on its own or with some grilled cheese sandwiches or good artisan bread.