1 tablespoon of unsalted butter
1 small onion thinly sliced
1 carrot halved and thinly slice
2 tablespoon tomato sauce
1 tablespoon of flour
2 cups veggie stock( I use vegetable cube)
2 or three tomatos diced or canned tomatos
2 springs thyme
1 fresh bay leaf
1 garlic clove lightly crushed
2 tablespoon heavy cream
Parmesan cheese grated
In a sauce pan to medium heat and add the butter, sauté the onion and carrots for 8-10 minutes or until very soft and begining to caramelize, stirring occasionally.
Add the tomato sauce and continue cooking by 2 minutes.
Stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and
continue cooking for another minute.
Gradually pour the stock whisking constantly to prevents lumps from forming.
Add the diced tomatoes, thyme,bay leaf, garlic and bring to a boil.
Reduce heat and simmer soup for 25 minutes stirriging occasionally.
Remove soup from the heat Add the heavy cream and pureé
with an inmersion blender until smooth .(or a blender)
Season to taste and served garnish with grated cheese.