Tomato Soup

Ingredients:

• 2 Carrots, peeled and diced
• 1/2 Yellow Onion, diced
• 4 Garlic Cloves, diced
• 1 ½ Tbsp Tomato Paste
• 1 Tbsp Flour
• 4 cups Chicken Broth
• ½ tsp Dried Thyme
• 1 Bay Leaf
• 16 oz Tomato Puree
• 4 oz Goat Cheese + extra for topping
• Croutons (optional)

Directions:

1. Heat 1 Tbsp of oil in a pan and saute carrots, onion and garlic for 5 – 7 minutes or until onions are translucent.
2. Add the tomato paste and cook for 2 minutes until it browns.
3. Sprinkle the flour over the vegetables and cook for 3 – 5 minutes to cook out any flour flavor and brown the mixture.
4. Add the tomato puree, chicken broth, thyme and bay leaf and bring to a boil.
5. Turn the heat down and simmer for 30 minutes (stirring occasionally).
6. Remove the soup from the heat and mix in the goat cheese.
7. Using a blender puree the soup in 2 – 4 batches.
8. Return the soup back to the pot, season and reheat as needed.
9. Serve with a spoonful of goat cheese and really good croutons, bread or grilled cheese.