Tomato Carrot Bisque Redo

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cups chopped carrots (about 4 medium carrots)
• 2 cloves garlic, chopped
• 1 teaspoon herbs de Provence
• 1 teaspoon oregano
• 1 tablespoon white whole wheat flour
• 1 cup vegetable stock
• 2 cups water
• 2 cups chopped fresh tomatoes
• 1 tablespoon tomato paste
• 1 cup milk
• 1 tablespoon grated Parmesan cheese
• sour cream (optional)
• chili garlic sauce (optional)

1. Heat oil in a large pot on medium. Add onions, carrots, garlic and herbs; cook for 10-15 minutes or until the onions are translucent. Add the flour and stir to combine. Add vegetable stock, stir to combine and turn the heat on high. Bring to a boil. Lower the heat to medium, add the water, tomatoes and tomato paste; cook for 15-20 minutes or until the carrots are tender. Take off the heat and add cheese and milk.
2. Transfer the soup to a blender (or use an immersion blender) and blend until smooth. Pour back into the pot and heat on medium before serving. Serve topped with a spoonful of sour cream and a bit of chili garlic sauce, if you want. Makes four servings.

olive oil, onion, carrots, garlic, herbs, oregano, whole wheat flour, vegetable stock, water, tomatoes, tomato paste, milk, parmesan cheese, sour cream, chili garlic

Taken from food52.com/recipes/20743-tomato-carrot-bisque-redo (may not work)