Fresh Tomato Soup Provencale
|Tomatoes||1 1⁄4 Pound, quartered (3 Large Tomatoes, About 625 Gram)|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Tomato paste||2 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh basil leaves/5 milliliter dried basil||1⁄4 Cup (4 tbs)|
|Chopped fresh thyme/2 milliliter dried thyme||1 Tablespoon|
|2% milk||2⁄3 Cup (10.67 tbs)|
|Freshly ground pepper||To Taste|
|Fresh thyme sprigs/Fresh basil leaves||4 (To Garnish)|
In saucepan, combine tomatoes, onion, garlic, chicken stock; cover and simmer for 15 minutes.
Transfer to blender or food processor; add tomato paste and process until smooth.
Stir in parsley, basil, thyme and milk; season with salt and pepper to taste.
Cover and refrigerate to serve chilled, or reheat over medium heat and serve hot.
Garnish each serving with thyme sprigs or basil leaves.