Ingredients
2 small carrots, grated2 celery ribs, chopped1 small onion, chopped1/2 cup chopped green pepper1/4 cup butter, cubed2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 tablespoon sugar1/4 teaspoon pepper1/4 cup all-purpose flour
Preparation
In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
