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
1 pt. whipping cream
1/2 tsp. paprika
1/4 tsp. curry powder
1/4 tsp. white pepper
Salt to taste

Melt butter in large saucepan. Saute celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf.

Puree 1/3 of the mixture at a time in blender. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt to taste. Serve hot or cold. May be refrigerated several days or frozen. Also good with cooked rice added toward end. 8-10 servings.