1 shallot, chopped

1 clove garlic, chopped

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) unbleached all-purpose flour

1 can 28 oz (796 ml) plum tomatoes

1 cup (250 ml) chicken broth

1 tablespoon (15 ml) honey

Salt and pepper

In a saucepan, soften the shallot and garlic in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 30 seconds. Add the tomatoes, broth, and honey. Bring to a boil while stirring and simmer for about 10 minutes.

In a blender, purée the soup until smooth. Adjust the seasoning.

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