Servings: 10 to 12
Preparation time: 60 minutes
¾ cup butter (1 ½ sticks)
4 medium celery ribs, thinly sliced (about 1 ½ cups)
1 large yellow onion, diced (about 1 cup)
2 large carrots, cut into pieces (about ½ cup)
½ cup all-purpose flour
3 (28-ounce) cans diced tomatoes
1 tablespoon granulated sugar
2 bay leaves
2 quarts chicken stock
1 tablespoon chopped fresh basil
3 cups whipping cream
½ teaspoon paprika
½ teaspoon curry powder
Salt and freshly ground pepper
Melt the butter in a large soup pot over medium high heat. Cook the celery, onion and carrots in the butter until soft, about 12 minutes. Stir the flour into the vegetables.
Stir in the tomatoes, sugar, bay leaves and chicken stock. Reduce heat and simmer for 30 minutes. Remove the bay leaves from the soup.
Use an immersion blender (or food processor) to puree the soup. Stir in the basil, cream, paprika and curry. Simmer for 10 minutes. Season with salt and pepper.