Recipe courtesy of Patricia Heaton
Tomato Soup
Total:
50 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: an immersion blender

Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, until the garlic is fragrant, about 1 minute.

Increase the heat to medium-high and add both cans of tomatoes, the stock and cream. Bring to a brisk simmer, reduce the heat to maintain a low simmer and cook until slightly thickened and the flavors have melded, about 20 minutes.

Puree the soup with an immersion blender until almost smooth. Add the nutmeg and season with salt and pepper. Serve in cups or small bowls and garnish with the chives.

IDEAS YOU'LL LOVE

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Quick and Spicy Tomato Soup

Recipe courtesy of Giada De Laurentiis

Winter Squash Soup

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking