Print Recipe

Creamed Tomato Bisque




  1. Melt butter in a large saucepan. Sauté celery, onions and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally.
  2. Discard bay leaf.
  3. Puree 1/3 of the mixture at a time in the blender. Add cream, paprika, curry powder and salt and pepper to taste. Stir to blend.
  4. Serve hot or cold.

Makes 8 servings.


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