Spicy Cream of Tomato Soup

Ingredients:
2 tbsp butter
2 large potatoes, diced
1 medium stalk celery, thinly sliced
1 medium onion, thinly sliced
1 red chili, seeded and finely chopped
1 1/2 cans (28-oz each) imported pear-shaped tomatoes, drained and chopped [i used cans of regular whole tomatoes]
1 tbsp all-purpose flour
4 cups of beef broth
1 cup whipping (heavy) cream
1 cup seasoned croutons
1/2 tsp white pepper [if you don’t have it that’s fine. mine turned out great and we didn’t have any]

Directions:

1. Heat butter in 4-quart Dutch oven [or really really big pot] over medium-high heat. Sauté potatoes, celery, onion, chili and tomatoes in butter.
2. Sprinkle flour over vegetables; stir well. Remove from heat. Stir in beef broth and whipping cream into vegetables.
3. Heat to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.
4. Carefully pour about half of the soup into the food processor or blender; cover and process until smooth. Repeat with remaining soup. Top each serving with croutons and white pepper.

*Notes:
It says it makes about 4 servings, so when i made it i doubled the recipe. Can i just say that this soup is pretty phenomenal!? the only thing i didn’t like was just the prep time lol. i have to warn you the texture is kind of funny. it’s creamy but it’s a little—not chunky, but—i guess the best way to describe it is that it’s like a smoothie. where it’s creamy but there are some really small chunks…anyway, it’s awfully good. [it’s not super spicy].