Tomato Cream Soup with Thyme

tomatocreamsoup2 This recipe can easily be doubled to feed a larger group - and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

¼ cup (½ stick) butter
10 sprigs thyme, tied together
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
¼ cup tomato paste
2 (28 oz) cans whole tomatoes
1-2 tsp. sugar, divided
8 cups water
¼-½ cup heavy cream
sea salt
black pepper, freshly ground

Melt the butter in a large heavy pot over medium heat. Add thyme, onion and garlic. Cook until the onion is completely soft and translucent, about 10-12 minutes.

Increase the heat to medium-high; add the tomato paste. Continue cooking, stirring often, until the paste has begun to caramelize in spots, about 5-6 minutes.

Add the tomatoes with juices, 1 tsp. sugar and water to pot. Increase the heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavours meld and soup reduces to about 2 qts (8 cups), 45-55 minutes.

Remove the soup from the heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée the soup in a blender until smooth. Return to the pot.

Make-Ahead: Soup can be made 2 days ahead. Let cool slightly, cover and chill. Rewarm before continuing.

Stir in the cream. Simmer soup until the flavours meld, about 10-15 minutes longer. Season to taste with salt, pepper and the remaining 1 tsp. sugar. Add more cream, if desired.

Makes 8 servings.