Tomato Soup

• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 celery rib, finely diced
• 1 small carrot, peeled and finely diced
• 2 tablespoons flour
• 2 14 lbs tomatoes
• 1 pint chicken stock
• 1 tablespoon sun-dried tomato paste
• 1 tablespoon fresh basil leaf, stalks reserved
• 2 teaspoons thyme, chopped
• 1 bay leaf
• salt & freshly ground black pepper
• 7 tablespoons white wine vinegar
• 2 tablespoons sugar
• 6 tablespoons heavy cream
• cream
• crouton

1. In a large, heavy-based saucepan, melt the butter over a medium heat.
2. Add the onion, garlic, celery and carrot and cook, stirring frequently, until softened - around 3-5 minutes.
3. Add the flour and cook, stirring constantly, for 1-2 minutes, without letting it colour.
4. Skin, deseed and chopped the tomatoes, saving the juice.
5. Tip in the tomatoes along with their juice, and add the stock, sun-dried tomato paste, basil, thyme and bay leaf.
6. Bring to a simmer, cover, and cook for 20 minutes.
7. Remove and discard the bay leaf.
8. Season with salt and freshly ground pepper.
9. In a separate small saucepan heat together the vinegar, sugar and basil stalks and cook briskly until reduced by half.
10. Strain and reserve.
11. In a food processor or blender, puree the tomato soup until smooth.
12. Return to the pan and reheat.
13. Stir in the heavy cream.
14. Add enough of the vinegar reduction to sharpen.
15. Serve with a swirl of cream.

butter, onion, garlic, celery, carrot, flour, tomatoes, chicken, tomato paste, fresh basil leaf, thyme, bay leaf, salt, white wine vinegar, sugar, heavy cream, cream, crouton

Taken from www.food.com/recipe/tomato-soup-238559 (may not work)