Creamy Tomato Soup

Peel and core the tomatoes, then cut into small pieces. Peel the shallots and the garlic and cut into fine cubes.

Preheat the oven to 180 ° and roast a few chiabatta slices crosswise

Heat half of the butter and sauté the onion / garlic cubes in it until translucent, then add the tomatoes, oregano and bay leaves, add a sip of water and simmer covered for about 10 minutes. Then fish out the bay leaves and dispose of them. Finely puree the mixture.

In the meantime, heat the rest of the butter in another saucepan and use the flour to make a light roux. Take the saucepan off the stove and slowly stir in the milk (not too much, it's better to add a little more milk afterwards). Put the pot back on the stove and season a little with salt & pepper. Then bring to the boil and simmer while stirring until the mixture thickens.

Now we heat the tomato puree until just before the boiling point and slowly pull in the milk mass and taste again with the Mediterranean aroma puree.

Put the finished soup in a soup cup and garnish with thyme leaves and a little olive oil, served with the roasted chiabatta slices ..... enjoy your meal .....

I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.