Creamy Tomato Soup

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 10 sprigs thyme, tied together
• 1 medium onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 cup tomato paste
• 2 28-oz. cans whole tomatoes
• 1–2 teaspoons sugar, divided
• 1/4 cup (or more) heavy cream
• Kosher salt and freshly ground black pepper

Directions

• 1.

  Melt butter in a large heavy 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, until paste has begun to caramelize in spots, 5–6 minutes.

• 2.

  Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot.

• 3.

  Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.