Fresh Tomato Soup


2 pounds ripe tomatoes (do not use canned)
1 onion
1 carrot
2 tablespoons butter
2 tablespoons flour
2 pints chicken stock
Bouquet garni
Salt and freshly ground pepper
2 tablespoons cream


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.


Serves 4-5

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