A delightful twist on the classic tomato soup, enriched with aromatic herbs and a creamy texture.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; it should just melt and become aromatic.
Add the chopped celery, carrots, and onion to the saucepan and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps to thicken the soup later.
Pour in the chopped tomatoes, sugar, basil, marjoram, and bay leaf. Stir well.
Use fresh tomatoes for a brighter flavor, or canned for convenience.
Simmer the mixture for 30 minutes, stirring occasionally.
Keep the heat low to prevent the soup from burning.
Remove the bay leaf and blend the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the saucepan and stir in the milk, paprika, curry powder, white pepper, and salt.
Adjust the seasoning to taste at this stage.
Reheat the soup gently and serve warm.
Garnish with a drizzle of cream or a sprinkle of fresh herbs for presentation.
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