Creamy Tomato Soup

As you may (or may not) remember, I was down all last weekend with the flu.

It sucked.

On a positive note, though, the preceding weekend I was very ambitious and prepared two batches of soup, and I had the foresight to freeze a few containers for another time. Well, last weekend was that time.

How propitious.

This tomato soup, straight from the October issue of Bon Appetit, was the first recipe I tried. While it was delicious all by itself, it was even better with a slice of ciabatta bread that I had toasted and covered with pepper jack cheese.

Mmmmmmm…… cheese…….

Creamy Tomato Soup – adapted from Bon Appetit

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
1/4 cup (or more) heavy cream
Kosher salt, freshly ground pepper

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 and 6 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.Stir in 1/4 cup cream. Simmer soup until flavors meld, 10-15 minutes longer. Season to taste with salt and pepper. Add more cream, if desired.


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