Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Bright red, piquant, and rich, this tomato soup is perfect with a hot cheese sandwich, but it's equally delicious on its own. Adding butter while blending is a little trick for a velvety texture and deeper flavor.

Ingredients:

• 2 tbsp olive oil + extra for serving
• 1 stalk of celery, diced
• 1 small onion, diced
• 2 cloves garlic, crushed
• Two 800g cans of canned whole peeled tomatoes in their own juice, chopped
• 1.5 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 55 g (4 tbsp) unsalted butter
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, celery, onions, thyme, garlic

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Preparation:

Step 1
• Heat oil in a large heavy-bottomed saucepan over medium heat. Add celery, onion, garlic, and 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables are tender but not browned, about 10 minutes.
Step 2
• Add the pureed tomatoes. Add the broth and thyme leaves. Cover and bring to a boil. Cook, stirring occasionally, for 1 hour.
Step 3
• Let the hot soup cool for about 5 minutes, then pour half into a blender, filling the pitcher no more than halfway. Add 2 tablespoons of butter. Remove the lid and cover the blender. Cover the lid with a kitchen towel to prevent splashing and blend until smooth. Pour into a clean saucepan or container. Repeat with the remaining soup and butter. Season with salt and pepper to taste.
Step 4
• Ladle the soup into bowls and drizzle with olive oil before serving.

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