To me, tomato soup is magic. It was the soothing bowl you were handed when sick, and the steaming dish you warmed your hands over after playing outside during the winter. Tomato soup has always felt like home. I’m (wo)man enough to admit that there are times when I really miss home, and the smell of tomato soup cooking on the stove always makes it a little bit easier.
This particular recipe comes from the foodie bible Bon Appetit and is just about perfect–who knew that whole canned tomatoes coupled with a bit of cream and some seasonings could be so yummy.
- 1/4 cup unsalted butter
- 10 sprigs thyme
- 1 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 cup tomato paste
- 2 28-ounce cans whole tomatoes, in juice
- 2 teaspoons sugar
- 1/4 cup (or more) heavy cream
- salt and pepper
Melt butter in a large pot over high heat. Add the thyme and the onions and cook until they’re translucent (about 10-12 minutes). Add the tomato paste and stir often (until it begins to caramelize). Add the two cans of tomatoes (juices and all), 1 teaspoon sugar and 8 cups of water to the pan and cook on medium until the liquid has reduced down significantly (about 30-40 minutes). Turn off the heat and let the soup cool slightly.
Discard thyme and pour soup into a blender, liquifying in small batches and pouring back into the pot. Stir in 1/4 cup cream, 1 teaspoon sugar and salt and pepper to taste. Simmer on low for another 10-15 minutes.
And everyone happens to know what goes great with tomato soup–grilled cheese! My favorite way to make it? Butter two pieces of peasant bread and grate sharp cheddar cheese to go on top. Grill on a skillet until melted and browned.