Source: dLife

Creamy Italian plum tomato, shallot, and garlic soup.

Servings

0.5 tsp vegetable oil
1 medium garlic cloves , minced
1 medium shallots , minced
1 tsp Flour, arrowroot
16 oz canned unsalted diced tomatoes
1 bay leaves
2 cup whole milk , room temperature
0.5 tsp ground tarragon
0.12 tsp black pepper

1 In large saucepan, heat oil. Add garlic and shallot. Cook until browned, stirring frequently. Add arrowroot and stir. Set aside.
2 In blender, puree tomatoes until smooth.
3 Pour tomatoes into saucepan. Add bay leaf, return saucepan to heat, and bring to boil.
4 Decrease heat and add milk, tarragon, and pepper. Cook 2 minutes, stirring frequently. Discard bay leaf before serving.