Classic Tomato Potage (Patazh Gojeh Farangi)

In a large saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux turns light golden and releases a mild, nutty aroma.

Slowly pour in the beef broth while whisking continuously to prevent lumps. Keep stirring until the mixture becomes smooth and begins to gently simmer.

Let the soup cook for a few minutes, allowing it to thicken slightly. Stir in the tomato paste, salt, and black pepper until fully incorporated.

Reduce the heat and simmer for several more minutes, stirring occasionally, until the soup reaches a smooth, velvety consistency.

Taste and adjust seasoning if needed. Ladle the hot soup into serving bowls.

Garnish with chopped parsley and, if desired, swirl cream over the top. Serve immediately with croutons on the side or sprinkled over the soup.