Garden Tomato Soup

• 2 tablespoons olive oil
• 1 -2 large onion, chopped
• 2 medium carrots, chopped
• 1 kg ripe tomatoes, any variety, washed & quartered
• 2 teaspoons chopped garlic (to taste)
• dried marjoram, dried thyme
• 1 teaspoon white pepper
• 1 large bay leaf
• 4 tablespoons creme fraiche, sour cream or 4 tablespoons plain yogurt

1. In a large stainless steel pot, heat olive oil.
2. Add onion and carrot; cook over medium heat for about 4 minutes, stirring occasionally, until carrots are softened.
3. Add quartered tomatoes, chopped garlic and herbs.
4. Reduce heat and simmer covered, for 25 minutes.
5. Discard the bay leaf.
6. Let soup cool slightly, then puree in a food processor.
7. To serve immediately, stir in yogurt or sour cream.
8. To freeze, ladle into containers, cool completely, then put into freezer.
9. After thawing and heating later, add sour cream or yogurt.
10. Add salt at table if you wish.

olive oil, onion, carrots, tomatoes, garlic, marjoram, white pepper, bay leaf, creme fraiche

Taken from www.food.com/recipe/garden-tomato-soup-388155 (may not work)