Classic Tomato Soup

It’s no secret that I’m not a particularly brilliant cook but, every now and again, I’m tempted by a new recipe …

Classic Tomato Soup



2 tbsp unsalted butter

A few sprigs of fresh thyme (if you have it; I didn’t, so substituted it for Italian Seasoning)

1 medium onion, thinly sliced

2 garlic cloves, thinly sliced

2 tbsp tomato purée

3 x 400g tins of Italian chopped tomatoes

1 tsp of sugar (optional)

150 mls of double cream

Salt and pepper

Shaved Parmesan for serving

Fresh bread/garlic bread for serving

Method: Melt butter in a large heavy put over medium heat.  Add thyme, onion and garlic.  Season with salt.  Cook until onion is completely soft and translucent, about 10-12 minutes.  Increase heat to medium-high, add tomato purée.  Continue cooking, stirring often, until purée has begun to caramelise in spots (about 5-6 minutes).  It will begin to stick to the bottom of the pan.

Add tomatoes with juices and about a pint (0.5 litre) of water.  Increase heat to high; bring to a simmer. Simmer until flavours meld and soup reduces (about 45 minutes or so).  Remove soup from heat, discard thyme sprigs.  Purée soup in a blender until smooth.

Return soup to pan and stir in double cream.  Add sugar at this point and more salt, if required.  Simmer for a further 5-10 minutes.

Ladle soup into bowls and top with Parmesan.  Serve with pepper on the side and fresh  bread/garlic bread.

NB: I adapted this recipe from one that I saw here.

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