1/4 lb. butter
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped carrots
1/3 c. flour
56 oz. canned whole tomatoes, drained and chopped
3 tsp. sugar
1 tsp. basil
1 tsp. marjoram
1 bay leaf
4 c. chicken broth
2 c. whipping cream
1/2 tsp. paprika
1/2 tsp. curry powder
1/4 tsp. pepper (preferably white)
Salt

Melt butter in a large saucepan. Add celery, onion and carrots and saute 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. Discard bay leaf. Puree 1/3 of the mixture at a time in blender. Return to saucepan. Add cream, paprika, curry powder and pepper. Stir and heat to blend. Taste and add salt only if needed. Serve hot. May be refrigerated several days or frozen. Reheat well in crock pot as cream will not curdle. Serves 8.