The Best Tomato Soup. Really. It Is.

• 1 quart Tomatoes, Peeled And Diced (You May Use Canned Diced Tomatoes As Well)
• 2 whole Carrots, Grated
• 1-1/2 cup Diced Onion
• 1 whole Green Pepper, Diced
• 4-1/2 cups Chicken Broth Or Vegetable Broth, Divided
• 1 teaspoon Curry Powder
• 2 teaspoons Flour, To Thicken 1/2 Cup Reserved Broth
• Butter, For Cooking

1. Melt butter over medium-high heat in large pot or dutch oven. Saute carrot, onion and green pepper until just starting to turn golden and onions are translucent. Add tomatoes, 4 cups of broth, and curry powder. Season with salt and pepper to taste. Simmer for at least 20 to 25 minutes on low.
2. Mix flour and remaining 1/2 cup broth to form a slurry. Add to soup and cook till it reaches your desired consistency.
3. Makes approximately 3 quarts.
4. This recipe may be canned or frozen in jars.

tomatoes, carrots, onion, green pepper, chicken broth, curry, flour, butter

Taken from tastykitchen.com/recipes/soups/the-best-tomato-soup-really-it-is/ (may not work)