Garden Tomato Soup

1/2 cup (1 stick) butter

1 clove garlic, chopped

1 cup grated celery

1 cup grated carrot

1 medium onion, grated

1 cup grated unpeeled zucchini

1/4 cup flour

1 pound fresh tomatoes, peeled and pureed

2 tablespoons brown sugar

1 tablespoon chopped fresh basil

1 teaspoon marjoram

1 bay leaf

4 cups chicken broth

1 teaspoon paprika

1/2 teaspoon curry powder

Salt and freshly ground pepper, to taste

1/2 cup half-and-half

Saute garlic, celery, carrot, onion and zucchini in butter.
Stir in flour, tomatoes, brown sugar, basil, marjoram, bay leaf,
chicken broth, paprika, curry, salt and pepper.
Simmer for 30 minutes.
SERVES 16

From Kathy D of Virginia Beach,VA. and Chef Lloyd's Kitchen

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