Creamy Tomato Soup

Ingredients

• 4 tbsp grassfed butter

• 1 slice bacon, chopped

• 1 spanish/yellow onion, chopped

• 2 carrots, chopped

• 2 stalks celery, chopped

• 4 cloves garlic, diced

• 5 tbsp flour

• 4 1/2 cups chicken broth

• 1 28 oz can whole peeled tomatoes

• 1/2 bunch fresh flat-leaf parsley *

• 1/2 bunch fresh thyme sprigs *

• 3 bay leaves *

• 1 cup heavy cream

• salt & pepper to taste

1

In a large pot over medium heat, heat butter and cook bacon.

2

Add onion, carrot, celery and garlic and cook for about 10 minutes. Slowly whisk in flour, then cook (whisking) for 3 minutes.

3

Add broth, crush tomatoes by hand into soup, and pour remaining tomato juices from can into soup. Bring to boil, whisking. Add salt & pepper to taste. Add bundle of herbs, lower heat and simmer for 20 minutes.

4

Remove from heat, take out bundle of herbs and any bay leaves that may have broken off, Optional: strip thyme leaves into soup and discard rest of herb bundle.

5

Puree soup in blender. Return pureed soup to pot, reheat, add cream. Serve immediately with fresh baguette slices. Optional: garnish with fresh parsley/thyme leaves.

Makes about 6 servings.  Takes about an hour from start to finish