TRIPLE TOMATO SOUP

1 tbsp unsalted butter
1 large Spanish onion, coarsely chopped
1 clove pressed garlic
1 stalk celery; peeled and sliced
1/2 tsp curry powder
1 (28 oz) can plum tomatoes, chopped
4 cups chicken stock or vegetable stock
1 tsp dried basil
1/4 tsp brown sugar
5 sun-dried tomatoes
10 cherry tomatoes

Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 20 minutes.

Add plum tomatoes and their juice, stock, basil, and brown sugar and bring to a boil. Reduce heat to low and cook, partially covered, for 1 1/2 hours.

Remove solids and place in a food processor or blender with sun-dried tomatoes. Process until completely smooth, gradually adding remaining broth.

Slice cherry tomatoes and float a few slices on top of each serving.

VARIATIONS:

DOUBLE TOMATO SOUP:
Omit the sun-dried tomatoes, in which case you've made Double Tomato Soup.

CREAM OF TRIPLE TOMATO SOUP:
Decrease the chicken stock by 1/2 cup and add 1/2 cup heavy cream or sour cream just prior to serving. For a lower calorie and fat version use l/2 cup buttermilk or nonfat yogurt. Omit basil and curry and replace with l/4 cup chopped dill.

Makes 6-7 cups
Source: Pat H.