 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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:
1. 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.
2. 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.
|
|