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Homemade Creamy Tomato Soup
- 1 large yellow onion; finely diced
- 4 cloves garlic; minced
- 1 Tbsp. fresh thyme; chopped
- 2 large cans crushed tomatoes
- 1 bay leaf
- 4 cups chicken or vegetable stock
- 1 cup cream
- 1 tsp. sugar ( if needed )
- Olive Oil; as needed
- Kosher salt and fresh cracked black pepper
In a large soup pot, sauté the onions in a small amount of olive oil over low heat until soft and fragrant, about 4-5 minutes. Add the garlic and thyme and cook one minute more. Add the tomatoes, bay leaf and the stock. Bring to a boil then reduce to a simmer. Simmer for 10-15 minutes or until all the flavors have melded. Add the cream and season with salt and pepper to taste. Add the sugar if needed. Enjoy this soup chunky, or puree it to your preferred consistency using an immersion blender. Be sure to remove the bay leaf before pureeing!
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