Creamy Tomato Soup

Got a few too many of these bad boys? Well, luckily I am back and ready to help. Last week, I could not resist this display (on the left) at the farmer's market. I realized after a few days that I was going to have to make a big move, and fast, if I didn't want a pile of wasted tomatoes on my hands.

I pondered my dilemma. Should I make a mariana sauce? Meat sauce? But for some reason I just wasn't feeling it. Part of my issue is that I want my girls to expand their repertoire of foods, and they already eat those things. Then I figured yes, tomato soup! They already eat chicken soup, and various tomato sauces. And so I made this delicious tomato soup, which was so good I almost fainted. This soup makes about 4 servings.



You will need:
1/2 large yellow onion, diced
3 tablespoons of butter (or a mix of butter and olive oil)
1 carrot, peeled and diced
4 cups of cored, peeled, seeded and chopped tomatoes
2 sprigs of thyme
1 cup of chicken stock  (I used low sodium canned)
1 cup heavy cream
2 tsps of sugar
salt and pepper

Take a big soup pot and put it over medium heat.  Throw in the butter and melt it. Then add the carrot and onion. Cook for about 5 minutes, until the onion is soft.

Add the tomatoes and the sprigs of thyme and cook for 10-15 minutes, until the tomatoes break up.  Add the sugar and stir in. Remove the thyme sprigs.

Add the cup of chicken stock to the soup. Add the cream. Season with salt and pepper to taste. Please don't eat all the soup during this process. Carefully transfer the soup to a blender and process. Reheat if necessary.

You are done! This only took me about 30 minutes start to finish, including peeling and chopping tomatoes. It also would be a great thing to pack in a thermos for school lunches.