Creamy Tomato Soup

Ingredients

• 2 tbsp olive oil
• 1 onion , peeled and diced
• 200 g carrots , peeled and diced
• 1 ripe, plum tomatoes, skinned and roughly chopped
• 200 g tomato puree
• 2 cups chicken stock or vegetable stock
• 1 bay leaf
• 1 spring of fresh thyme
• ½ cup heavy cream
• Salt and pepper, to taste

Steps

1. In a large saucepan, heat the oil. Sauté the onion and carrots, about 5 minutes.
2. Add the tomatoes, tomato puree, chicken or vegetable stock, bay leaf, and thyme. Stir and bring to a simmer. Cover the pan and cook for 35 minutes. Remove from heat.
3. Remove the bay leaf. Remove the stalk from the thyme, returning the thyme into the pot. Using a hand blender, puree the the soup until smooth (you can also transfer into a blender or food processor to puree.) 4. Stir in the heavy cream. Season with salt and pepper.