Tomato Soup

Name: Tomato Soup
Ingredients: 2 tablespoons unsalted butter; 1/2 medium onion, chopped; 1 clove garlic, finely chopped; 1 teaspoon fresh thyme leaves, chopped; One 28-ounce can crushed tomatoes; One 15-ounce can diced fire-roasted tomatoes; 1 1/2 cups chicken stock; 1/4 cup heavy cream; Pinch of freshly grated nutmeg; Kosher salt and freshly ground black pepper; 2 tablespoon finely chopped fresh chives

11 ingredients

9 steps

Ingredients

2 tablespoons unsalted butter
1/2 medium onion, chopped
1 clove garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
One 28-ounce can crushed tomatoes
One 15-ounce can diced fire-roasted tomatoes
1 1/2 cups chicken stock
1/4 cup heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoon finely chopped fresh chives

Directions

1

Special equipment: an immersion blender
2

Melt the butter in a medium pot over medium heat.
3

Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
4

Add the garlic and thyme and cook, stirring, until the garlic is fragrant, about 1 minute.
5

Increase the heat to medium-high and add both cans of tomatoes, the stock and cream.
6

Bring to a brisk simmer, reduce the heat to maintain a low simmer and cook until slightly thickened and the flavors have melded, about 20 minutes.
7

Puree the soup with an immersion blender until almost smooth.
8

Add the nutmeg and season with salt and pepper.
9

Serve in cups or small bowls and garnish with the chives.