PREP TIME
20 min
COOK TIME
30 min
YIELDS
6 servings
A thick and creamy tomato soup that will warm up those chilled bones on a spooky Halloween night!
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Ingredients
2
Tbsp unsalted butter
½
medium onion, chopped
1
clove garlic, finely chopped
1
tsp fresh thyme leaves, chopped
One (28-oz) can crushed tomatoes
(15-oz) can diced fire-roasted tomatoes
1 ½
cups chicken stock
¼
cup heavy cream
1
pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2
Tbsp fresh chives, finely chopped
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Directions
Step 1
Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, until the garlic is fragrant, about 1 minute.
Step 2
Increase the heat to medium-high and add both cans of tomatoes, the stock and cream. 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.
Step 3
Puree the soup with an immersion blender until almost smooth. Add the nutmeg and season with salt and pepper. Serve in cups or small bowls and garnish with the chives.