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5 from 1 vote

Creamy Tomato Soup

Course: Soup
Cuisine: American
Keyword: tomato


  • Countertop Blender or Immersion Blender


  • 1/4 cup Butter
  • 1 Tbsp Thyme fresh leaves
  • 1 Yellow Onion chopped
  • 2 cloves Garlic minced
  • 1/4 cup Tomato Paste
  • 2 28 oz. can Diced Tomatoes
  • 1/4 cup Heavy Cream
  • 8 cups Water
  • Salt + Pepper to taste


  • Melt butter in a large pot over medium heat. Add thyme, onion, and
    garlic. Cook until onion is completely soft and translucent, 10–12
    minutes. Increase heat to medium-high; add tomato paste. Continue
    cooking, stirring often, for about 6 more minutes.
  • Add tomatoes and 8 cups water to pot. Bring to a simmer for about, 50
    minutes. Remove soup from heat; let cool slightly.
  • Working in small batches, purée soup in a blender until smooth. You can also use an Immersion blender right in the pot if you have one!
  • Stir in ¼ cup cream. Simmer soup until flavors meld, about 15 more minutes. Season to taste with salt, pepper. Add more cream, if desired for extra creamy texture.