Creamy Tomato Soup
Submitted by Courtney Lombard
Adapted from bon appetit
Celebrate the fall season with a warm bowl of creamy tomato soup! This vegetarian recipe is great on its own or paired with a grilled cheese.
Tomatoes are great source of vitamins, especially vitamin C, vitamin A, and vitamin K. These vitamins can promote immunity support which will help with the upcoming flu season. Tomatoes are also great for digestive health with one large tomato containing 1.5 grams of fiber.
This recipe can be doubled to feed a larger group. For those who are lactose intolerant omit the cream and use lactose free butter which can make for a lighter soup. To make a thicker, more hearty soup you can add more cream or a bit of creme fraiche.
- 1/4 cup unsalted butter
- 10 sprigs thyme, tied together
- 1 medium onion, thinly sliced
- 2 garlic cloves
- 1/4 cup tomato paste
- 2 28-oz. cans whole tomatoes
- 1-2 teaspoons sugar, divided
- 1/4 cup heavy cream
- Kosher salt and freshly ground pepper to taste
- Melt the butter in a large pot over medium heat. Add the thyme, onion, and garlic. Cook the onion for 10-12 minutes or until translucent.
- Increase the heat to medium-high and add the tomato paste. Continue cooking, strirring constantly, for 5-6 minutes or until paste begins to carmelize.
- Add tomatoes, 1 tsp. of suger, and 8 cups of water.
- Increase the heat to high and bring soup to a simmer.
- Reduce the heat back to medium and simmer soup for 45-55 minutes or until it reduces to about 2 quarts.
- Remove the soup from the heat. Remove thyme sprigs. Ladel out small batches of the soup and put in a blender. Blend until smooth.
- Return back to the pot.
- Add in 1/4 cup cream and stir until combined. Simmer soup again for 10-15 minutes and season to taste with salt and pepper.
- Add more cream if desired.