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Thyme and Tomato Soup

  • 6-8
  • 40 min
  • 20-30 min

Ingredients

  • 2 T Butter or olive oil
  • 1 med Yellow onion, roughly chopped
  • 4 cloves garlic, crushed
  • 5-7 springs thyme
  • 1 T dried basil
  • To Taste Salt and pepper
  • 2 28 oz cans San Marzano tomatoes
  • 1 c chicken stock (or veggie)
  • 1/4 c whole milk or cream

Directions

  1. In a heavy pot over medium heat, place a good sized knob of butter or oil, chopped onions and garlic. Allow the mixture to cook until the onions are soft.
  2. Sprinkle over thyme, basil, salt and pepper, cook until fragrant 1-2 minutes more.
  3. Add the tomatoes and stock, and turn heat to high to bring to a boil, then turn heat to low
  4. Simmer 20-30 min
  5. Puree soup with a stick blender or regular blender until all of the onions, garlic and tomato are smooth
  6. Stir in the milk or cream

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