Creamy Tomato Soup

15 INGREDIENTS • 6 STEPS • 1HR 5MINS

Creamy Tomato Soup

The recipe is incredibly simple, calling for nearly all pantry items: onions, garlic, tomato paste, and canned peeled tomatoes. You may have to add thyme to your shopping list, though I made it once without it, and it turned out fine. You might also need to pick up some heavy cream, which could be omitted, but I think it adds a necessary touch of richness— a little cream goes a long way here balancing the acidity and sweetness of the tomatoes.
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The recipe is incredibly simple, calling for nearly all pantry items: onions, garlic, tomato paste, and canned peeled tomatoes. You may have to add thyme to your shopping list, though I made it once without it, and it turned out fine. You might also need to pick up some heavy cream, which could be omitted, but I think it adds a necessary touch of richness— a little cream goes a long way here balancing the acidity and sweetness of the tomatoes.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR 5MINS

Total Time

Ingredients

Servings
4
us / metric
Unsalted Butter
2 Tbsp
Unsalted Butter
Fresh Thyme
2 sprigs
Fresh Thyme
Onion
1
Medium Onion, thinly sliced
Garlic
2 cloves
Garlic, thinly sliced
Tomato Paste
2 Tbsp
Tomato Paste
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Canned Whole Peeled Tomatoes
6 2/3 cups
Canned Whole Peeled Tomatoes
Water
4 cups
Water
Heavy Cream
4 Tbsp
Heavy Cream
Granulated Sugar
1 tsp
Granulated Sugar
Kosher Salt
1 tsp
Kosher Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Parmigiano-Reggiano
to taste
Parmigiano-Reggiano, shaved
Bread
to taste
Bread

Nutrition Per Serving

VIEW ALL
Calories
171
Fat
10.5 g
Protein
2.4 g
Carbs
14.5 g
Love This Recipe?
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Melt Unsalted Butter (2 Tbsp) in a large heavy pot over medium heat. Add Fresh Thyme (2 sprigs), Onion (1), and Garlic (2 cloves). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Cook until onion is completely soft and translucent, 10-12 minutes.
step 1 Melt Unsalted Butter (2 Tbsp) in a large heavy pot over medium heat. Add Fresh Thyme (2 sprigs), Onion (1), and Garlic (2 cloves). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Cook until onion is completely soft and translucent, 10-12 minutes.
step 2
Increase heat to medium-high; add Tomato Paste (2 Tbsp). Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes—it will begin to stick to the bottom of the pan.
step 2 Increase heat to medium-high; add Tomato Paste (2 Tbsp). Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes—it will begin to stick to the bottom of the pan.
step 3
Add Canned Whole Peeled Tomatoes (6 2/3 cups) with juices and Water (4 cups) to pot. Increase heat to high; bring to a simmer. As the plum tomatoes rise to the surface while the soup simmers, use scissors to cut them up.
step 3 Add Canned Whole Peeled Tomatoes (6 2/3 cups) with juices and Water (4 cups) to pot. Increase heat to high; bring to a simmer. As the plum tomatoes rise to the surface while the soup simmers, use scissors to cut them up.
step 4
Reduce heat to medium. Simmer until flavors meld and the soup has reduced by a quarter, 45 minutes or so. Remove soup from heat; discard thyme sprigs. Working in small batches, purée soup in a blender until smooth or purée with an immersion blender.
step 4 Reduce heat to medium. Simmer until flavors meld and the soup has reduced by a quarter, 45 minutes or so. Remove soup from heat; discard thyme sprigs. Working in small batches, purée soup in a blender until smooth or purée with an immersion blender.
step 5
Stir in Heavy Cream (4 Tbsp). Taste and adjust as needed. I like adding Granulated Sugar (1 tsp) and I add at least Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp). Simmer soup until flavors meld, 5-10 minutes longer. Taste again, and add more cream, if desired.
step 6
Ladle soup into bowls and put Parmigiano-Reggiano (to taste) over top. Serve with more pepper on the side and Bread (to taste).
step 6 Ladle soup into bowls and put Parmigiano-Reggiano (to taste) over top. Serve with more pepper on the side and Bread (to taste).

Tags

Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Vegetables
Soups & Stews
Winter
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