Creamy Tomato Thyme Soup
5 portions
45mThis recipe is a classic! I love to make this alongside a crispy grilled cheese.
What you will need
1/2 stick of butter
1 tbsp fresh thyme leaves
1 onion
2 cloves of garlic
1/4 cup tomato paste
56 ounces diced tomatoes with juice
1c. heavy cream
1 tsp salt
1 tsp pepper
(Nutritional facts 93 calories, 2.02 g fat, 18.58 g carbohydrates, 0.36 g protein, 3 mg cholesterol, 150 mg sodium)How to cook
1
2
Gather all ingredients.
3
Chop the onion. Cut the stem and root off the onion and remove the skin. Chop into a small dice.
4
Smash the garlic with the flat side of the knife and remove the skin. Roughly dice the garlic.
5
Grab the stem of the thyme and run your fingers down the stem to remove the thyme leaves.
6
Add the butter to the pot and add your chopped onion. Saute for 5 minutes or until the onions are translucent and lightly caramelized.
7
Measure out the tomato paste and add to the sauteed onions. Stir to combine.
8
Add 4 - 14.5oz cans or 2 - 28oz cans of diced tomatoes in their juice. Add the thyme leaves.
9
Cover the pot with a lid and simmer for 30 minutes on low heat.
10
Use an immersion blender or food processor to blend the cream into the soup. Blend until smooth.
11
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