Summer Tomato Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 2 14 lbs ripe tomatoes, quartered
• 2 garlic cloves, chopped
• 5 sprigs fresh thyme or 14 teaspoon dried thyme
• 4 -5 sprigs fresh marjoram or 14 teaspoon dried marjoram
• 1 bay leaf
• 3 tablespoons creme fraiche, sour cream or 3 tablespoons plain yogurt, plus a little extra to garnish
• salt & freshly ground black pepper

1. Heat the olive oil in a large, preferably stainless-steel, saucepan or flameproof casserole.
2. Add the onion and carrot and cook over medium heat for 3 to 4 minutes until just soft, stirring occasionally.
3. Add the quartered tomatoes, chopped garlic, and herbs.
4. Lower the heat and simmer, covered, for 30 minutes.
5. Discard the bay leaf.
6. Strain the soup.
7. Stir in the cream or yogurt and season.
8. Leave to cool, then chill in the refrigerator.

olive oil, onion, carrot, tomatoes, garlic, thyme, marjoram, bay leaf, creme fraiche, salt

Taken from www.food.com/recipe/summer-tomato-soup-431473 (may not work)