Tomato Soup

image3 c. vegetable stock

1 carrot, diced

1 onion, diced

1 can (28 oz) of whole tomatoes (preferably San Marzano or other Italian)

1 c. cream or half-and-half

S&P

Optional: fresh thyme sprigs (not a lot – about ½ t worth if you pulled them off the stem)

 

  1. Put 2 T olive (or other) oil in heavy-bottomed soup pan and turn on heat to medium. Add onion and carrot, S&P, stir and sauté for about 5 minutes until onion is cooked but not brown. (You don’t want uncooked onion because it won’t continue cooking much in the tomatoes later.)
  2. Add canned tomatoes (without bothering to break them up) and thyme if using. Leave at medium heat until tomatoes bubble, stirring often with a wooden spoon, and breaking up the tomatoes a bit each time you stir.
  3. After about 10-15 minutes when tomatoes look like they are breaking down a bit, add warmed stock and stir. Add in cream.
  4. Run your soup through a food mill, or puree carefully in blender, or stick a stick blender into the pot. Taste for S&P.
  5. Serve as is or with croutons. Bon Appetit!

 

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