1/4 lb. butter
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped carrots
1/3 c. flour
2 (1 lb. 12 oz.) cans whole tomatoes, drained and chopped
2 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. white pepper
Salt to taste

Melt butter in large stock pot. Saute onion, celery 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. Discard bay leaf and puree mixture in blender, 1/3 at a time. Return mixture to stock pot and add cream, paprika, curry and pepper. Stir to blend. Add salt to taste. Serve hot or cold. Can be refrigerated several days or frozen 4 to 6 months.