Creamy Tomato Soup
This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.
GOES WELL WITH GRILLED CHEESE!
Ingredients
- 1/4 cup 1/2 stick unsalted butter
- 10 sprigs thyme, tied together
- 1 medium onion thinly sliced
- 2 garlic cloves thinly sliced
- 1/4 cup tomato paste
- 2 28 ounce cans whole tomatoes
- 1-2 tsp sugar divided
- 1/4 cup or more heavy cream
- Kosher salt, freshly ground pepper
Instructions
- Melt butter in a large heavy pot over medium heat.
- Add thyme, onion, and garlic.
- Cook until onion is completely soft and translucent, 10–12 minutes.
- Increase heat to medium-high; add tomato paste.
- Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
- Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot.
- Increase heat to high; bring to a simmer.
- Reduce heat to medium.
- Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes.
- Remove soup from heat; let cool slightly.
- Discard thyme sprigs.
- Working in small batches, purée soup in a blender (or in pot with stick blender) until smooth.
- Return to pot.
- DO AHEAD Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
- Stir in 1/4 cup cream.
- Simmer soup until flavors meld, 10–15 minutes longer.
- Season to taste with salt, pepper, and remaining 1 tsp. sugar.
- Add more cream, if desired.
Notes
8 SERVINGS
ACTIVE: 30 MINUTES TOTAL: 1 1/4 HOURS
RECIPE BY Alison Roman
ACTIVE: 30 MINUTES TOTAL: 1 1/4 HOURS
RECIPE BY Alison Roman