Tomato and Thyme Soup


Tomato and Thyme Soup

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 large onion, thinly sliced
  • 1 garlic clove, sliced
  • ¾ cup dry white wine
  • 3 tablespoon all-purpose flour
  • ⅛ teaspoon dry mustard
  • 2 ½ cups chicken stock
  • 2 cans (15 oz. each) crushed tomatoes
  • ½ bunch thyme, about ½ oz. tied together plus extra for garnish
  • ¼ cup tomato paste
  • 2 teaspoons sugar
  • 1 cup whole milk
  • Salt and black pepper, to taste
  1. 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.
  2. Stir in flour and powdered mustard. Cook two minutes to get rid of the raw taste of the flour. Gradually add chicken stock, stirring constantly to prevent lumps. Then add tomatoes, thyme tomato paste, sugar, salt, and pepper.
  3. Bring soup to a boil, then reduce heat a simmer, covered, for 15 minutes.
  4. For a smoother texture, 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. Alternately, remove and discard the thyme bundle and blend the soup with an immersion blender. The soup will have a more chunky consistency.
  5. Return soup to the pot. Add cream and heat through.
  6. Season with additional salt and pepper if desired. Garnish with fresh thyme leaves if desired.