Cream Of Tomato Soup
4 Servings
INGREDIENTS:
2 Tablespoons Butter
1 Medium Onion, Chopped
1 Small Carrot, Peeled And Finely Diced
2 Tablespoons Flour
2 Pounds Fresh Tomatoes, Peeled Seeded And Chopped
2 Cups Chicken Broth
1 Tablespoon Tomato Paste
1/2 Teaspoon Dried Basil, (or 1 Tablespoon Fresh)
1/2 Teaspoon Dried Thyme, (or 2 Teaspoons Fresh)
1 Bay Leaf
1 Cup Half And Half
Salt
Pepper
DIRECTIONS:
Melt butter over medium heat in large saucepan. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
Puree soup in batches until smooth. Return to pan and stir in half and half. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.