Tomato and Thyme Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Fresh tomatoes

6 cups, diced (or use canned tomatoes for convenience)

Vegetable broth

4 cups

Fresh thyme

2 teaspoons, chopped (plus extra for garnish)

Salt

to taste

Black pepper

to taste

Heavy cream

1/2 cup

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, fresh thyme, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.
5. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
6. Return the pureed soup to the pot and stir in the heavy cream. Heat gently for an additional 5 minutes.
7. Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme leaves if desired.