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I created this recipe by combining one very similar, with two other tomato soup recipes and came up with this.

Servings: 2

Servings: 2
  • 1 tablespoon butter
  • ½ cup onion, chopped
  • 1 tablespoon fresh thyme, chopped
  • 14 ounces tomatoes, canned, canned
  • 2 tablespoons tomato paste
  • 1 ½ cup chicken broth
  • 1 bay leaf
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup 1% milk
  • 1 tablespoon parsley, chopped
  1. Melt butter in pan over medium heat. Add onions and sauté until translucent.
  2. Add fresh thyme, tomatoes, tomato paste, chicken broth, bay leaf and salt and pepper. Cook for a few minutes, stirring. Until the thyme really starts to smell good.
  3. Remove from heat and REMOVE BAY LEAF. Process (on puree) in a food processor, or use an immersion blender.
  4. Return the pureed soup to the pan. Add the milk and simmer until all heated through. The longer you let it simmer the better.
  5. Ladle into bowls and Garnish with parsley or fresh basil.

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