Tomato Soup

Heat olive oil over medium heat in large stockpot. Add carrots, celery, and garlic and cook for 7-8 minutes.

Stir in flour and cook until the flour is no longer raw, about 2–3 minutes. Pour in broth and crushed tomatoes and mix thoroughly. Bring to a boil and season with a pinch of salt, red pepper flakes, and dried thyme. Cover the pot, lower heat to medium low and simmer for 20 – 25 minutes, stirring occasionally.

Once the mixture has cooked, blend it in batches in a regular blender or in the stockpot with an immersion blender. Return the mixture to the pot (if blending in a stand blender) and mix in the heavy cream. Bring the soup back up to temperature and serve.