Creamy Tomato Soup

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: Hospital Staff
TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons/30ml olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons brown sugar
  • 12 large tomatoes, chopped
  • 4 sprigs fresh thyme
  • 1 piece Parmesan rind, optional
  • 1/4 cup/60ml 35-percent cream
  • 2 tablespoons/30ml butter
  • Salt and pepper
  • Grated Parmesan, for serving
  • Chopped fresh chives, for serving
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Directions

Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.

Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.

To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.

Notes

Chuck Hughes' hot and creamy tomato soup is the perfect comfort food on a wintery day. Serve with Grilled Cheese with Caramelized Onions.

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  • on March 06, 2014

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    Help! This sounds very tasty...but most soups are made during cold weather and most tomato soups call for fresh tomatoes...the tomatoes in the stores aren't very good at this time of year Can anyone give equivalents for fresh>canned tomatoes? How to use canned tomatoes instead of fresh ones?
    Thanks,
    A

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  • on February 23, 2013

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    This was good but I added about 1 tablespoon of Worchestershire Sauce.

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  • on January 12, 2013

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    It was easy to make and delicious. My family enjoyed it very much.

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