This comforting Creamy Tomato Soup is quick and easy to make for lunch or dinner. Serve with Cheddar & Onion Grilled Cheese.
2 tbsp. olive oil
1 yellow onion, chopped
1 clove garlic, minced
1 carrot, diced
1 small Yukon Gold potato, diced
1 tbsp. tomato paste
2 sprigs of thyme, chopped or left whole
1 (28 ounce) can diced tomatoes
4 cups vegetable stock
Salt and freshly ground pepper, to taste
1/4 cup to 1/2 cup whipping cream (35%)
Cheddar & Onion Grilled Cheese, for serving (optional)
In a saucepan, heat the olive oil, add onions and garlic until soft, about 3 to 4 minutes. Add the carrots, potatoes, tomato paste and thyme, cook, stirring occasionally, about 2 to 3 minutes. Add tomatoes and vegetable stock. Season with salt and pepper. Simmer until potatoes are tender, about 30 minutes.
Puree soup with immersion blender or in a blender. Stir in 1/4 cup whipping cream and heat through. Taste and adjust for seasoning, and adding more whipping cream, if desired. Serve with Cheddar & Onion Grilled Cheese.
Yield: 4 servings.