Easy Tomato Soup made from scratch is rich, creamy and hearty.
Course: Dinner, lunch, Soup
Keyword: tomato soup
1cupchopped vidalia onion
1tablespoonItalian Seasoning BlendI use Spice Islands
1teaspoonchopped frech thyme
1 28ouncecan Fire Roasted Crushed TomatoesI used Muir Glen Organic
1 1/2tablespoonsheavy cream
kosher salt and fresh ground pepper
In a large saucepan, heat the olive oil over medium high heat. Add the onions to the pot and cook until softened, approximately 4 minutes. Add the celery to the onions and cook for an additional 2-3 minutes. Add the garlic, Italian seasoning and thyme cooking for 1 minute. Slowly add the tomatoes to the pan and cook for an additional 2-3 minutes. Stir in the chicken stock and bring the mixture to a boil. Turn the heat off. Using a handheld blender (immersion blender), puree the soup until smooth. Stir in the Tabasco sauce and cream. Season with salt and pepper to taste.
The tomato soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months.