11
140
50

Ingredients

  • 1/2 tablespoon unsalted butter
  • 1 onions (small, thinly sliced)
  • 1 tablespoon tomato paste
  • 1 1/2 cups canned tomatoes (Diced, drained)
  • 1 small carrots (halved and thinly sliced)
  • 2 teaspoons flour
  • 2 cups chicken stock
  • 2 sprigs thyme
  • 1 fresh bay leaves
  • 1 clove garlic (lightly crushed)
  • 2 tablespoons heavy cream

Directions

  1. Heat pan to medium-high and add the butter. Saute the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.
  2. Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the mixture, mix well and continue cooking for another minute.
  3. Gradually pour in the stock, whisking constantly to prevent lumps from forming. Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally.
  4. Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth. Season to taste.

NutritionView more

140Calories
Sodium14%DV340mg
Fat9%DV6g
Protein12%DV6g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories140Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat3g15%
Trans Fat
Cholesterol20mg7%
Sodium340mg14%
Potassium530mg15%
Protein6g12%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.