Homemade Tomato Soup with Thyme
This simple Homemade Tomato Soup with Thyme was creamy, hot, and comforting. It’s the perfect cold-weather lunch. Paired with grilled cheese fingers made a deliciously satisfying meal!
As a bonus, there is NO cream in this Tomato Soup Recipe. I’ll let you in on the secret.
Why You’ll Love this Soup
- It’s creamy, yet there’s no heavy cream or half and half in the recipe.
- It’s flavored with aromatics, herbs and paired with gourmet “croutons.”
- This is an updated version of the classic pairing of tomato soup and a grilled cheese sandwich.
Frequently Asked Questions
What is a Nonreactive Pan?
Have you ever seen a warning not to use a reactive pan in certain recipes? Did you wonder if you owned one and what would happen if you used it?
Most of us own stainless steel cookware which is nonreactive. Reactive pans include copper, aluminum, and cast iron (unless it has an enamel finish).
Acidic ingredients like tomatoes, citrus, and wine can react with metal. If this happens, it can damage the pan’s surface transferring metal, at a microscopic level, to your food.
Can You Leave the Skin on the Tomatoes When Making Soup?
Generally, the peels will disintegrate during the cooking and pureeing process, so you can leave them on if you’d like. When using canned tomatoes, like in this recipe, it’s very easy to remove the skins, so that’s my preference.
Is Tomato Soup Healthy?
Yes! Since tomatoes are full of lycopene, flavenoids, Vitamins C, E, and A, there are lots of health benefits from eating tomato soup. If the recipe is full of heavy cream or half and half, though, it will not be as healthy due to the addition of saturated fat.
How Do You Add Flavor to Tomato Soup?
Add aromatics like onions and garlic to boost the flavor. Herbs like thyme or basil are delicious, too. Garnishes of toasted nuts or seeds provide texture and a swirl of flavored oil or cream is tasty.
Besides onions, a sprinkle of parmesan cheese will contribute to umami. And if your soup tastes flat, make sure you’ve added enough salt.
Creamy Tomato Soup (without Cream!)
You’d never guess this homemade tomato soup wasn’t loaded with cream. The secret is to use a blender to puree the smithereens out of the contents of your stock pot before serving.
Nearly silky smooth, it was nice to focus the calories on a thick layer of cheese in my sandwich. A gooey Muenster and sharp cheddar melted together deliciously. An excellent pairing, I’d say! But use your favorite cheeses when you make your version.
Helpful Tools:
- Nutri Ninja Blender Duo with Auto-iQ (affiliate links)
- OXO Stainless Steel Garlic Press
- Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Red
More Soup Recipes You’ll Love:
- Cajun 15 Bean Soup with Turkey and Andouille Sausage from Melissa’s Southern Style Kitchen
- Chicken Matzoh Ball Soup AKA Jewish Penicillin from That Skinny Chick Can Bake
- Easy Hamburger Soup from Spend with Pennies
- White Chicken Chili from That Skinny Chick Can Bake
- Instant Pot French Onion Soup from Well Plated
Homemade Tomato Soup with Thyme
A Classic Tomato Soup flavored with thyme adapted from Fine Cooking.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large white onion, finely chopped
- 1 large clove garlic, minced
- 2 tablespoons flour (all purpose is fine, but I like using Wondra because it doesn't lump)
- 3 cups chicken broth
- 28-ounce can whole peeled plum tomatoes, puréed (include the juice)
- 1-1/2 teaspoons sugar
- 1 sprig fresh thyme
- Kosher salt and freshly ground black pepper
- Fresh thyme sprigs to garnish, optional
- Grilled cheese fingers (cut grilled cheese into 4 strips), to serve, optional
Instructions
- In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.
- Add the broth, tomatoes, sugar, thyme, and about ¼ teaspoon of both salt and pepper. Bring to a simmer over medium-high heat stirring occasionally so the bottom does not burn.
- Reduce the heat to low, cover, and simmer for 40 minutes.
- Remove the thyme sprig. Let cool a bit, then add to blender to puree in small batches.
- Reheat if needed to serve. Taste for seasonings and add salt and pepper if needed.
- Serve with a small sprig of thyme and grilled cheese fingers if desired.
Notes
May use fresh or frozen garden tomatoes if desired. Blanch, then add to a bowl of ice water to remove the skin, if desired.
Nutrition Information:
Yield:
8Serving Size:
1 bowlAmount Per Serving: Calories: 131Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 511mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 3g
