Creamy Tomato Soup
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
In a large pot over medium heat, heat butter and cook bacon.
Add onion, carrot, celery and garlic and cook for about 10 minutes. Slowly whisk in flour, then cook (whisking) for 3 minutes.
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.
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.
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