Tomato Soup

Ingredients

4 tomato (washed, seeded, chopped)
6 cups or more water
1 carrot (peeled, chopped)
½ Onion (peeled, chopped)
1 leek or 2 green onion/scallion (trimmed and chopped)
1 celery stalk (chopped)
1 teaspoon fresh basil (diced) or 1 teaspoon dry basil
½ teaspoon fresh garlic (diced) and ½ teaspoon garlic powder
½ teaspoon thyme
4 bay leaves
1 tablespoon butter or 3 tablespoon extra-virgin oil/vegetable oil
1 tablespoon white all purpose flour
Parmesan cheese (if needed)

Preparation

1st Step: Put the tomato, carrot, onion, celery, leek/green onion, basil, thyme, fresh garlic, one tablespoon oil in a big pot; Add the six cups of water or more; Cover and cook for 30 minutes in a lower heat;

2nd Step: Strain the water (vegetable stock) from the cooked vegetables and set aside;

3rd Step: purée (mash) the vegetables in a blender;

4th Step: Mix the flour with 1 cup of the vegetable stock which is set aside;

5th Step: In a medium pot, in a lower heat dilute the butter or heat the oil ; Slowly add the mixed flour & stock; Stir continuously; Cook for 5 minutes;

6th Step: Add the blended vegetables, garlic powder and bay leaves to the pot; Mix well with one cup of the vegetable stock; Cook for 5 - 7 minutes;

7th Step: Add black pepper and salt to taste.

Serve it hot or cold with fresh basil leaves or Parmesan cheese

P.S. You may use this recipe as marinara sauce for pasta.

You may keep the rest of vegetable stock in fridge for future use.