Saturday, May 19, 2012
Note that I did make this one for only 2 servings.
1 TBSP olive oil
2 large garlic cloves
1/2 yellow onion
1 carrot, diced (or about 12 baby carrots)
4 large, ripe tomatoes (peeled)
2 cups vegetable stock
2 TBSP tomato paste
1/3 cup cream
1 bay leaf
1 sprig fresh thyme
salt and black pepper
Heat olive oil in small soup pot. Add onion, carrot and garlic until they get soft (they can burn easily if you get distracted cutting up tomatoes-so watch carefully). Then add the tomatoes, stock and tomato paste. Bring to a boil.
I can't think of a better way to serve this than with a grilled cheese sandwich and fresh green salad. Yum!