Quick & Easy Tomato Soup!

Ingredients:

• 2 carrots, chopped
• Half of a yellow onion, chopped
• 4 cloves of garlic, chopped
• 1 Tablespoon gluten free flour
• 1 1/2 Tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 4 Tablespoons vegetable broth (low-sodium)
• 1 bay leaf (for cooking)
• One can of San Marzano tomatoes (28-ounce can)
• Optional: 2 Tablespoons cream to add at the end
• Salt to taste

Instructions:

1. In a medium-large Dutch oven pot over medium low heat, add in the carrots, garlic and onions and sauté for 5-10 minutes until the vegetables are tender.
2. Next, add in the tomato paste and stir it until you can see it starting to brown and caramelize. Then add in the gluten free flour and stir in.
3. Add in the crushed canned tomatoes, thyme, vegetable broth, and bay leaf into the pot and simmer for 30 minutes.
4. Puree the soup in small batches in an immersion blender until smooth. Add back into the pot and add in the cream (if desired). Season to taste with the salt.
5. Serve and enjoy!