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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe can easily be doubled to feed a larger groupand makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. Ingredients:
1/4 cup (1/2 stick) unsalted butter |
10 sprigs thyme, tied together |
1 medium onion, thinly sliced |
2 garlic cloves, thinly sliced |
1/4 cup tomato paste |
2 28-ounce cans whole tomatoes |
1/2 teaspoon sugar, divided |
1/4 cup (or more) heavy cream |
kosher salt, freshly ground pepper |
Directions:
1. Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10-12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes.
2. Add tomatoes with juices, 1 teaspoon sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45-55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
3. Stir in 1/4 cup cream. Simmer soup until flavors meld, 10-15 minutes longer. Season to taste with salt, pepper, and remaining 1 teaspoon sugar. Add more cream, if desired.
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