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!

Course: Soup

Cuisine: American, Italian

Keyword: soup, vegetarian

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