Oct 24
Creamy Tomato Soup3 Comments

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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.

Add in the tomatoes with all the juices, 1 teaspoon of sugar, and the water.  Increase heat to high and bring to a simmer. Once you have a nice simmer, reduce heat to medium. Continue simmering until flavors meld and soup reduces, about 45–55 minutes. Remove soup from heat; let cool slightly. Remove and discard the thyme sprigs. Working in small batches, purée soup in a blender until smooth(use caution when blending hot liquids). You can use an immersion blender as an alternate Return to pot and stir in 1/4 cup of cream or more if you desire. You can leave it out as well. Simmer for about 10-15 minutes longer.  Season with salt, pepper, and remaining teaspoon of sugar. Serve hot.

Source: Bon Appetit, October 2012
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3 Responses to Creamy Tomato Soup

  1. Courtney | Touching Paper says:

    This looks great and sounds super easy to make. I’m always looking for a good tomato soup recipe, but I tend to find ones that have way too much cream in them. This is the perfect amount of cream, I think. It should still taste like tomato. :)

  2. Amy says:

    Wow, I was expecting a much more complicated recipe. I’m really excited to try this. Like yourself, I don’t mind the Campbell’s version but I’m sure the sodium content is outrageous! (I’ve never looked.)

    I can’t wait to make this! Now, I just need to convince my tomato-soup-hatin’-Husband to give it a whirl!

  3. Tori Leigh says:

    I detest tomato juice and tomato soup. My husband loves both. As a surprise for him I printed this recipe off and made it for him. He absolutely LOVED it and was badgering me to try some. I finally relented and got a teaspoon to taste it. Much to my surprise I absolutely LOVED it. I will continue to make this for my husband and myself!! Thank you for sharing your recipe.

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