Creamy Tomato Soup (Creamy Soup)

Name: Creamy Tomato Soup
Yield: 5
Ingredients: 6 ripe tomatoes; 1/2 cup tomato puree (120 ml); 1/2 cup finely chopped onion; 1 teaspoon paprika; 1 tablespoon freshly squeezed lime juice; 1 small garlic clove, minced; 2 tablespoons salt; 1/2 teaspoon black pepper; 1 bay leaf; 1/2 teaspoon dried thyme or oregano; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups milk (480 ml); 1/4 cup heavy cream (60 ml)

1
6 ripe tomatoes
2
1/2 cup tomato puree (120 ml)
3
1/2 cup finely chopped onion
4
1 teaspoon paprika
5
1 tablespoon freshly squeezed lime juice
6
1 small garlic clove, minced
7
2 tablespoons salt
8
1/2 teaspoon black pepper
9
1 bay leaf
10
1/2 teaspoon dried thyme or oregano
11
2 tablespoons butter
12
3 tablespoons all-purpose flour
13
2 cups milk (480 ml)
14
1/4 cup heavy cream (60 ml)

Ingredients

1
6 ripe tomatoes
2
1/2 cup tomato puree (120 ml)
3
1/2 cup finely chopped onion
4
1 teaspoon paprika
5
1 tablespoon freshly squeezed lime juice
6
1 small garlic clove, minced
7
2 tablespoons salt
8
1/2 teaspoon black pepper
9
1 bay leaf
10
1/2 teaspoon dried thyme or oregano
11
2 tablespoons butter
12
3 tablespoons all-purpose flour
13
2 cups milk (480 ml)
14
1/4 cup heavy cream (60 ml)

Directions

1
In a large pot, combine all the ingredients except for the butter, flour, milk, and heavy cream
2
Bring to a boil, then reduce heat, cover, and simmer for 20 minutes
3
Remove the bay leaf, blend the mixture in a blender, and return it to the pot. Reserve
4
In another pot, melt the butter and gradually add the flour, whisking constantly
5
Add milk, stirring continuously until it starts to thicken
6
Reduce heat and simmer, still whisking, until the soup thickens
7
Add this mixture to the soup in the first pot and stir
8
Distribute into shallow bowls and place a spoonful of heavy cream in the center of each bowl
9
203 calories per serving