Ingredients:
2 tablespoons unsalted butter
1 large onions chopped
4 cloves garlic, chopped
4 large peeled fresh tomatoes
Blend in a mixer to a smooth puree.
1 cup vegetable broth
1 teaspoon dried thyme
salt and pepper
1 cup fresh cream
few bread croutons
Preparations:
Heat the butter in a large saucepan over medium-high heat.
Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes.
Add the tomato puree, broth, 1/2 cup cream,thyme and
1/2 teaspoon each of salt and pepper. Simmer, stirring occasionally,
until slightly thickened, about 15 to 20 minutes.
Serve hot .
