This 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
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
Gather all ingredients.
Chop the onion. Cut the stem and root off the onion and remove the skin. Chop into a small dice.
Smash the garlic with the flat side of the knife and remove the skin. Roughly dice the garlic.
Grab the stem of the thyme and run your fingers down the stem to remove the thyme leaves.
Add the butter to the pot and add your chopped onion. Saute for 5 minutes or until the onions are translucent and lightly caramelized.
Measure out the tomato paste and add to the sauteed onions. Stir to combine.
Add 4 - 14.5oz cans or 2 - 28oz cans of diced tomatoes in their juice. Add the thyme leaves.
Cover the pot with a lid and simmer for 30 minutes on low heat.
Use an immersion blender or food processor to blend the cream into the soup. Blend until smooth.