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Cream of Tomato Soup
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Cream of Tomato Soup
1 small Onion, finely chopped
1 small Carrot, finely chopped
2 Tbsp Butter or Margarine
28 ounce can Italian-Style Tomatoes
1/2 tsp Thyme
1/2 tsp Basil
Salt & Pepper to taste
1 cup Heavy Cream
Cook onion and carrot in butter until onion is soft. Add tomatoes and their liquid, thyme, basil, salt and pepper. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
In a blender or food processor, puree soup until smooth; return to pan. Whisk in cream, and heat through.
