Cream of tomato soup

Ingredients

• 1 thick cut filet of smoked salmon, finely chopped
• 2 tbsp. unsalted butter
• 4 cloves garlic, finely chopped
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 3 tbsp. tomato paste
• 1 tbsp. flour
• 4 cups stock
• 2 sprigs thyme
• 1 bay leaf
• ¹⁄₄ cup heavy cream
• 1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
• Kosher salt and freshly ground black pepper, to taste
• Crème fraîche, croutons, and finely chopped chives, to garnish

Instructions

1. Cooked smoked salmon until crisp, about 15 minutes.
2. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
3. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
4. Add flour, and cook, stirring until smooth, about 2 minutes more.
5. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
6. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.