Ingredients
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2 tbsp olive oil
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1 onion , peeled and diced
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200 g carrots , peeled and diced
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1 ripe, plum tomatoes, skinned and roughly chopped
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200 g tomato puree
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2 cups chicken stock or vegetable stock
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1 bay leaf
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1 spring of fresh thyme
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½ cup heavy cream
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Salt and pepper, to taste
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In a large saucepan, heat the oil. Sauté the onion and carrots, about 5 minutes.
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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.
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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.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.