CREAMY TOMATO SOUP
Provided by Alison Roman
Categories Soup/Stew Tomato Vegetarian Kid-Friendly Back to School Lunch Fall Winter Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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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