Whenever I don’t feel like cooking or when I’m feeling lazy, it only means that we’re having grilled cheese and tomato soup for lunch or dinner. This for me is the perfect comfort food.
Making tomato soup is really easy. I used to think this was a lot of work until I’ve tried making it myself.
- ¼ cup (½ stick) unsalted butter
- 10 sprigs thyme, tied together
- 1 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- ¼ cup tomato paste
- 2 28-oz. cans whole tomatoes
- 1–2 teaspoons sugar, divided
- ¼ cup (or more) heavy cream
- Kosher salt and freshly ground black 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, 1 tsp. 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.
- Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.
DO AHEAD: The soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
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