Tomato Soup - cooking recipe

Ingredients

2 qt. water
4 chicken bouillon cubes
1/3 c. olive oil
3/4 c. chopped onions
1/2 stick margarine
1 tsp. sugar
4 cloves garlic, thinly sliced
1/4 ??? bacon bits
2/3 c. chopped carrots
1 c. white wine
4 Tbsp. tomato paste
3 Tbsp. flour
10 medium tomatoes (1 1/3 lb.), chopped
thyme
tarragon
salt and pepper

Preparation

Boil water and bouillon cubes.
In another pan, heat oil.
Add onions, butter and sugar.
Cook until onions are transparent.
Add garlic, bacon bits and carrot.
Cook a few seconds.
Add wine, stirring until thick.
Add tomato paste, flour and tomatoes.
Place in 2 1/2-quart casserole.
Add water and bouillon mixture.
Mix well.
Season with tarragon and thyme to taste.
Cover and put it in oven at 450\u00b0 for 1 to 1 1/2 hours, stirring from time to time. Add water to maintain consistency.
Before serving, salt and pepper to taste.