Creamy Tomato Soup


Thursday Night Dinner-

I’ve tried a few cream of tomato soups in my kitchen.  Always adding other roasted vegetables like carrots and celery but, this recipe I’ve concocted using just tomatoes and onions is a keeper!

The sandwiches I made last night were your basic provolone and salami grilled cheese sandwiches only, I heated up the salami before I assembled the sandwiches and I spread one side of the inside of the sandwich with whole grain mustard.  So good.   I also used high quality multi-grain tuscany bread and I broke out my panini maker…it was that kind of Thursday night. 😉

Creamy Tomato Soup

1/4 cup unsalted butter

10 sprigs of thyme, tied together

1 medium onion diced

2 garlic cloves diced

1/4 cup tomato paste

2 28oz cans whole tomatoes

4 cups of chicken stock (plus more to thin your soup if you want to)

1-2 tsp of sugar

1/4 cup of cream (more or less depending on your personal taste)

kosher salt and freshly ground pepper

Parmesan Cheese for sprinkling

Turn your burner on medium heat and melt the butter in the bottom of your favorite large soup pan  :).  Add the diced onion, garlic and the sprigs of thyme.  Mix gently in the yummy melted butter over medium low heat , allow the onions to soften and the garlic and thyme to meld and get friendly.  Next, mix in the tomato paste and allow it to carmelize a little.  Add the whole tomatoes and their lovely juice and the chicken stock.  Bring to a slight boil, add the sugar and the salt and pepper.  Turn the heat down a bit and allow  the soup to gently simmer on low for close to an hour.

The soup is ready when the tomatoes are easily smashed with the back of a soup spoon, turn the heat off and carefully remove the thyme bunch.  Using an immersion blender, blend the soup to the desired consistency.  I blend mine very smooth.  Add the cream and a little more salt or pepper if you like.  Ladle out a bowl and top with a little shredded or grated parm.  Enjoy xo

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