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As I mentioned on Monday, I absolutely love the classic combo of grilled cheese and tomato soup. I will be the first to admit that I really don’t mind the Campbell’s soup version that you buy at the store, that is until I made my own at home. It is simple to make and as long as you have the simmering time on your hands, you are good to go. I just recently stumbled upon a roasted tomato version and I am very excited to try that one soon. For now, this version will hold me over.
The addition of thyme gives it a real rustic feel and we got a lot of mileage out of this soup. We had it for several meals along with different sandwich combinations, grilled cheese rolls one night, paninis the next, and BLT’s. It was a rough week at work when I made this so I was looking for easy :). Since soup season is finally upon us, you can guarantee that I will be making this many more times!
Creamy Tomato Soup
1/4 cup (1/2 stick) unsalted butter
10 sprigs thyme, tied together (I used twine to tie mine)
1 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup tomato paste
2 28-ounce cans whole tomatoes
1–2 teaspoons sugar, divided
8 cups water
1/4 cup (or more) heavy cream
Kosher salt, freshly ground pepper
What you’ll do:
Melt butter in a Dutch oven over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent in color, about 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, about 5–6 minutes.