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
4 Tbsp Butter
1 Tbsp Fresh Thyme Leaves
1 Yellow Onion
2 cloves of Garlic
1/4 cup Tomato Paste
56 ounces canned Diced Tomatoes with juice
1 cup Heavy Cream
1 tsp Salt
1 tsp Black Pepper
(Nutritional facts 117 calories, 6.21 g fat, 15.08 g carbohydrates, 1.1 g protein, 15 mg cholesterol, 130 mg sodium)How to cook
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Gather and portion all ingredients.
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Chop the onion. Cut the stem and root off the onion and remove the skin. Chop into a small dice.
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Smash the garlic with the flat side of the knife and remove the skin. Roughly dice the garlic.
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Grab the stem of the thyme and run your fingers down the stem to remove the thyme leaves.
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Add the butter to the pot and add your chopped onion. Saute for 5 minutes or until the onions are translucent and lightly caramelized.
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Measure out the tomato paste and add to the sauteed onions. Stir to combine.
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Add 4 - 14.5oz cans or 2 - 28oz cans of diced tomatoes in their juice. Add the thyme leaves.
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Cover the pot with a lid and simmer for 30 minutes on low heat.
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Use an immersion blender or food processor to blend the cream into the soup. Blend until smooth.
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