I adore a good tomato soup. In my opinion, there is nothing more comforting on a brisk fall evening or a cold, dreary day. Back in July, my boss gave me the cookbook Soups: 365 Delicious and Nutritious Recipes by Beverly LeBlanc. This book has just about any kind of soup recipe you could possibly want – cold, hot, vegetable, fruit, German, Asian, brothy, chunky. You get the idea.
This recipe for tomato and thyme soup caught my eye. It absolutely stole the show. Smooth, tangy and creamy, it’s what Campbell’s tomato soup should taste like. It’s perfect with a grilled cheese sandwich on the side.
Tomato Soup from Scratch
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion thinly sliced
- 1 garlic clove sliced
- 3/4 cup dry white wine
- 3 tablespoon all-purpose flour
- 1/8 teaspoon dry mustard
- 2 ½ cups vegetable stock
- 2 cans 15 oz. each crushed tomatoes
- 1/2 bunch thyme about ½ oz. tied together plus extra for garnish
- 1/4 cup tomato paste
- 2 teaspoons sugar
- 1 cup whole milk
- Salt and black pepper to taste
For the soup:
- Heat butter and oil together in a large stockpot over medium high heat. Once butter has melted, add onions. Sauté for 2 minutes. Add garlic and sauté for 1-3 minutes until the onion is softened. Add the wine, increase the heat to high, and cook approximately 4-6 minutes until wine almost evaporates. Decrease heat to low.
- Stir in flour and powdered mustard. Cook two minutes to get rid of the raw taste of the flour. Gradually add vegetable stock, stirring constantly to prevent lumps. Then add tomatoes, thyme tomato paste, sugar, salt, and pepper.
- Bring soup to a boil, then reduce heat a simmer, covered, for 15 minutes.
- Place a colander over a large mixing bowl. Strain the soup through the colander into the bowl, scraping the bottom of the colander with a large spoon. Discard solids left in the colander. Return soup to the pot.
- Add cream and heat through.
- Season with additional salt and pepper if desired. Garnish with fresh thyme leaves if desired.