“A great favorite at our inn and a marvelous way to utilize the abundance of tomatoes from the garden. The recipe was given to me by the chef at a charming inn in Shepton Mallet, England. A soup spoon of Port may be added, but it is not necessary.” –The Inn at Manchester, Manchester, Vermont
Dice tomatoes; slice onion and carrot. Melt butter in a saucepan, add the vegetables, and cook gently for 5 minutes. Remove from heat, add flour, and stir in stock. Add bouquet garni (parsley, basil, thyme) and season to taste. Strain the soup, but save some of the carrots. Mash the carrots, add to soup, reheat, and add cream.