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Creamy Tomato Soup

Photo: Creamy Tomato Soup

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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4

Newest Ratings and Reviews

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  • on February 23, 2013

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

    people found this review Helpful.
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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.

    people found this review Helpful.
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  • on September 24, 2012

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    Very good and SUPER easy!! I didn't have any thyme so I tried rosemary instead and I also didn't have the parmesan rinds but it still turned out really well.

    people found this review Helpful.
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