CREAMY TOMATO SOUP

CREAMY TOMATO SOUP

CREAMY TOMATO SOUP

This recipe can be easily duplicated to feed a larger group and make great leftovers. For a lighter soup, skip the cream; or for a little decadence, add more cream or swirl in a little cream.

INGREDIENTS

¼ cup unsalted butter

10 twigs of thyme, tied together

1 medium onion, finely chopped

2 cloves garlic minced

¼ cup of tomato paste

2 boxes of 28 ounces of whole tomatoes

1-2 teaspoons of sugar, divided

¼ cup (or more) thick cream

Kosher salt and freshly ground black pepper

REVENUE PREPARATION

Melt the butter in a large saucepan over medium heat. Add thyme, onion and garlic. Cook until onion is completely soft and translucent, 10-12 minutes. Increase the heat to medium-high; add the tomato paste. Continue cooking, stirring frequently, until the dough begins to caramelize in some places, 5 to 6 minutes.

Add the tomatoes with the juices, 1 teaspoon. sugar and 8 cups of water in the pot. Increase the heat to high; bring to a simmering. Reduce the fire to medium. Cook over low heat until the flavors are blended and the soup is reduced to about 2 quarts (8 cups), 45-55 minutes. Remove the soup from the heat; Let cool a little. Throw away twigs of thyme. Work in small amounts, mixing the soup in a blender until smooth. Return to the pot. BEFORE: soup can be prepared 2 days in advance. Cool slightly, cover and let cool. Warm up before continuing.

Add ¼ cup cream. Simmer the soup until the flavors melt, 10-15 minutes more. Season with salt, pepper and remaining 1 teaspoon. sugar. Add more cream, if desired