Creamy Tomato Soup
This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | (1/2 stick) unsalted butter |
| 10 sprigs | thyme, tied together |
| 1 | medium onion, thinly sliced |
| 2 | garlic cloves, thinly sliced |
| 1/4 cup | tomato paste |
| 2 (28-ounce) cans | whole tomatoes (or 4 lbs. fresh, peeled |
| 1 to 2 teaspoon | sugar, divided |
| 1/4 cup | (or more) heavy cream |
| kosher salt and freshly ground black pepper |
Directions:
Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.
Source: bonappetit.com
