Creamy Tomato Soup
The recipe is incredibly simple, calling for nearly all pantry items: onions, garlic, tomato paste, and canned peeled tomatoes. You may have to add thyme to your shopping list, though I made it once without it, and it turned out fine. You might also need to pick up some heavy cream, which could be omitted, but I think it adds a necessary touch of richness— a little cream goes a long way here balancing the acidity and sweetness of the tomatoes.
2 tbsp Unsalted Butter
2 sprig Thyme
1 Medium Onion
2 clove Garlic
2 tbsp Tomato Paste
1 can 28 oz. Whole Peeled Tomatoes
1 tsp Granulated Sugar
1/4 cup Heavy Cream
to taste Kosher Salt and Freshly Ground Black Pepper
to taste Parmigiano-Reggiano
to taste Bread
4 cup Water
Melt Unsalted Butter in a large heavy pot over medium heat. Add Thyme, Medium Onion and Garlic. Season with Kosher Salt and Freshly Ground Black Pepper. Cook until onion is completely soft and translucent, ten to twelve minutes.
Increase heat to medium-high; add Tomato Paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, five to six minutes—it will begin to stick to the bottom of the pan.
Add 28 oz. Whole Peeled Tomatoes with juices and Water to pot. Increase heat to high; bring to a simmer. As the plum tomatoes rise to the surface while the soup simmers, use scissors to cut them up.
Reduce heat to medium. Simmer until flavors meld and the soup has reduced by a quarter, forty-five minutes or so. Remove soup from heat; discard thyme sprigs. Working in small batches, purée soup in a blender until smooth or purée with an immersion blender.
Stir in Heavy Cream. Taste and adjust as needed. I like adding Granulated Sugar and I add at least a teaspoon of Kosher Salt and Freshly Ground Black Pepper. Simmer soup until flavors meld, five to ten minutes longer. Taste again, and add more cream, if desired.
Ladle soup into bowls and put Parmigiano-Reggiano over top. Serve with more pepper on the side and Bread.