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Tomato Soup

November 7, 2012

So, I’m sticking with the theme of more of the same…4 more years and more soup!

We accompanied our election night watching yesterday with this easy and surprisingly creamy feeling tomato soup. I pulled the recipe from Bon Appetit’s “Creamy Tomato Soup” (October 2012), but I left out the cream the recipe called for and instead reduced it down a bit more than they suggested. I think a bit of cream wouldn’t hurt it (actually I think it would be even better…a little swirled in at the end) but sometimes I just don’t have cream on hand.  And it’s healthier this way.  Never thought I’d say this about tomato soup, but better than Campbell’s!

tomato soup

adapted from Bon Appetit’s “Creamy Tomato Soup” (Oct. 2012 Magazine)


1/2 stick butter

10 thyme springs tied together

1 medium onion cut into thin slices

3 garlic cloves cut into thin sclices

1/4 cup tomato paste (mine said it had italian herbs in it…not sure if that made any difference…)

2 28oz cans of whole peeled tomatoes (I used Muir Glen Organic)

1 teaspoon sugar

8 cups of water

salt and pepper to taste


In a large soup or pasta pot melt the butter and then add the onion, garlic, and bundle of thyme. Cook on medium heat for about 10 or so minutes until the onions are soft. Add the tomato paste and turn the heat up a bit and cook for about 5 minutes until the onion/garlic/paste mixture begin to caramelize (you’ll smell it).  Add the tomatoes (whole cans with juice too), sugar, and the water and turn the heat to high allowing the soup to come to a simmer. Once it does let it continue simmering on medium heat for about 1 hour. Remove the thyme and with a hand blender (yes!) or working in batched through a blender, puree the soup then put it back on the heat and reduce it until it’s at a texture you like. Salt and pepper to taste.  Even better the next day!

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