Cream Of Tomato Soup
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
41
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Butter1 medium
Onion (chopped)1 small
Carrot (peeled and finely diced)2 tbsps
Flour1 tbsp
Tomato Paste1 tbsp
Basil (fresh)2 tsps
Thyme (fresh)1
Bay Leaf1 cup
Light Cream1
SaltDirections:
1
In a large nonreactive saucepan, melt butter over medium heat
2
Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes
3
Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color
4
Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf
5
Bring to a boil
6
Reduce heat to low, cover, and simmer stirring frequently, 15 minutes
7
Remove and discard bay leaf
8
In a food processor or blender, puree soup in batches until smooth
9
Return to pan and stir in cream
10
Season with salt and pepper, to taste
11
Simmer until heated through, 3 to 5 minutes, and serve