Name: Cream of Tomato Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 1 small carrot, peeled and finely diced; 2 tablespoons flour; 2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved; 2 cups reduced-sodium canned chicken broth; 1 tablespoon tomato paste; 1 tablespoon fresh basil or 1/2 teaspoon dried basil; 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves; 1 bay leaf; 1 cup light cream or milk; Salt and pepper

Directions

In a large nonreactive saucepan, melt butter over medium heat. 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.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

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Cream of Tomato Soup

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