suemunzlinger's Recipe

Tomato Soup

Category: Soup and Salad

4 tablespoons (½ stick) unsalted butter,
1 medium red onion, chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste *
2 28-oz. cans crushed fire-roasted tomatoes
4 cups vegetable broth
2 sprigs thyme
1 bay leaf
2 tablespoons sugar
½ cup heavy cream


Preparation



Heat 4 Tbsp. butter in a Dutch oven or medium stockpot over medium heat. Add onion and cook, stirring often, until softened and lightly browned around the edges, 8–10 minutes. Season with salt and pepper. Add tomato paste and cook, stirring to coat onion, until tomato paste is slightly darkened in color, about 2 minutes. Add canned tomatoes, vegetable broth, thyme, bay leaf, and sugar and bring to a simmer. Season with salt and pepper and cook until flavors are melded, 35–40 minutes. Remove from heat and stir in cream. Remove thyme stems and bay leaf and let cool slightly. Working in batches, purée in a blender until smooth.


*I always cook and lightly brown the tomato paste to take away the raw taste