Tomato Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 1/2 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • One 28-ounce can crushed tomatoes
  • One 15-ounce can diced fire-roasted tomatoes
  • 1 1/2 cups chicken stock
  • 1/4 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon finely chopped fresh chives
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.


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