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Creamy Tomato Soup

Bon Appetit October 2012 issue
This recipe can be easily doubled to feed a larger group and makes great leftovers.
5 from 2 votes
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Main Course
Servings 8

Ingredients
  

  • 1/4 cup unsalted butter 1/2 stick
  • 10 sprigs thyme tied together
  • 1 medium onion thinly sliced
  • 2 cloves garlic thinly sliced
  • 1/4 cup tomato paste
  • 2 28 oz. cans whole tomato
  • 1-2 tsp sugar, divided
  • 1/4 cup (or more) heavy cream
  • kosher salt, freshly ground pepper

Instructions
 

  • 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 tomoato 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.
  • DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; cover and chill. Rewarm before continuing.
  • Stir in 1/4 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.

Notes

For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraiche.