Cream of Tomato

I had 4 tomatoes sitting in the fridge too ripe to be used in a salad and I didn't know what to make as a first course. I digged a little bit more in the fridge and there sitting underneath a big lettuce a small carrot. I had all the ingredient for a nice creamy soup, not too acidic. The result was light and heart warming for a grey and cold autumn day. Here it is for you to enjoy!


Serves 4
Ingredients
2 Tablespoons olive oil
1 Small onion finely chopped (2/3 cup)
2 Cloves of garlic crushed
1 Small carrot chopped
4 Tomatoes peeled and seeded, chopped
3 Cups of chicken broth (or water)
1 Bay leaf
1 Sprig thyme
Salt, pepper
1 Teaspoon sugar (optional)
2 Tablespoons flour
1/4 cup of 35% cream

Directions
Sauté the onion with the olive oil over medium heat, until translucent, around 10 minutes.
Add the garlic, cook another 2 minutes. Add the carrot, tomatoes, herbs, salt pepper and cook until the tomatoes start melting.
Add the chicken stock and sugar, stir well, bring to a boil and cook for 15 minutes.
Whisk the flour with 1/2 cup of cold water. Stir it into the soup and let it simmer for 10 minutes.
Purée the soup until smooth, through a food mill or blender. Adjust the seasoning.
Serve with croutons.