INGREDIENTS 1 stick butter 1 cup celery, chopped 1/2 cup onion, chopped 1/2 cup carrot, chopped 1/3 cup flour 2 cans (14 oz) crushed or diced tomatoes 2 teaspoons sugar 1 teaspoon dried basil 1 teaspoon dried marjoram 1/2 teaspoon salt 4 cups chicken broth 1/2 teaspoon curry powder 2 cups half & half Salt & pepper to taste

In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sauté until veggies are soft, 10-15 minutes. Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally. Puree soup with an immersion blender or a regular blender until desired consistency (be careful, it’s hot!). Pour blended soup back into the soup pot. Stir in 2 cups half & half with 1/2 teaspoon curry powder. Don’t let this boil once you add the half & half. Season with salt and pepper if needed. Serve on its own or with some grilled cheese sandwiches or good artisan bread.