- 4 appetizers
Cream of Tomato Soup
- 2 carrots, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 2 cans 28 oz (796 ml) plum tomatoes
- 2 cups (500 ml) chicken broth
- Salt and pepper
- In a large pot, soften the carrots, onion, and garlic in the oil. Add the tomatoes and broth and bring to a boil. Simmer gently until the carrots are tender.
- In a blender, purée the soup until smooth. Add broth, if needed. Adjust the seasoning.