I followed this recipe to make creamy tomato soup. And it was delicious.
Since I didn’t have any fresh thyme in the house, I replaced it with dry thyme. I also used chicken stock instead of water. So, now the recipe looks like this:
- ¼ cup (1/2 stick) unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ½ teaspoon dry thyme
- ¼ cup tomato paste
- 2 cans (28-oz) whole tomatoes
- 1–2 teaspoons sugar, divided
- 4 cups chicken stock
- ¼ cup heavy cream
- salt, black pepper
- In a large heavy pot, melt butter over medium heat. Add onion, garlic and thyme. Cook until onion is soft. Add tomato paste and cook, stirring often, until tomato paste has begun to caramelize.
- Add tomatoes with juices, sugar, and chicken stock to pot. Simmer until flavors meld and soup reduces to about 1 quarts (4 cups).
- Purée soup with immersion blender (or in food processor). Stir in cream. Simmer until soup reduces to about 1 quart (4 cups). Season to taste with salt, pepper and remaining sugar.
We must have a pie. Stress cannot exist in the presence of a pie. —