January 13, 2013

Tomato soup with thyme and basil, plus homemade thyme croutons

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I never fancied myself a fan of tomato soup. My memories of tomato soup include watered down Campbell’s soup from the can. But I thought I’d give it try homemade style – and I’d say, it’s about thyme, ha! This recipe is really easy, you could make it in less than 30 minutes and it tastes amazing. I think this could easily become a staple at our house!


3 cloves of garlic, minced

2 Tablespoons of olive oil

2 – 14 oz cans of crushed tomatoes

2 – 14 oz cans of whole tomatoes

2 cups of chicken stock (or veggie stock)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp pepper

1 Cup Half & Half

2 Tablespoons dried basil (I didn’t have fresh)

1 Tablespoon fresh Thyme

Parmesan cheese for garnish

Optional – Thyme roasted croutons (recipe below)


 1.) In a large saucepan add olive oil and saute the garlic. Be careful not to burn.

2.) Add all the tomatoes, including juice from the whole tomatoes. You can crush the whole tomatoes as you throw them in but I just used an immersion blender at the end. I have this one – Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome (Amazon).

3.) Add stock, salt, pepper and sugar. Simmer on medium for about 10 minutes.

4.) Right before serving, reduce heat to low. Stir in half and half, basil and thyme.

5.) Use an immersion blender if you’d like to make it smoother. Be careful, it’s hot.

6.) Top with parmesan and thyme roasted croutons

I think this soup would probably freeze really well. Make a double batch and freeze in Foodsaver bags (I have something similar to this – FoodSaver  Vertical Vacuum Sealer, White). 

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Thyme roasted croutons – Take a loaf of bread (we used a stale one from the freezer), cut into 1 inch cubes. Toss with olive oil. Sprinkle with fresh thyme. Bake on a cookie sheet at 375 degrees for about 10 minutes, until golden brown.

I’d love to hear what you think! How do you make your tomato soup?

This soup recipe is part of our Soup and Salad recipe series!

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  1. In the summer when you have a bumper crop of fresh tomatoes, cut them in half, put them on a roasting pan with thyme, sea salt and a coating of olive oil. Roast at 350 for an hour. Remove from oven, and place in blender, food processor or use an imersion blending stick.

    Chop 1 medium to large yellow onion.
    Chop 3 cloves of garlic.

    Add garlic and onions to soup pot with a tablespoon of olive oil. Cook stirring occasionally until soft.

    Add in roasted tomatoes. (Sometimes I will put 2 anaheim peppers on my roasting pan as well. YUM.)

    Let vegetables simmer together about 10 minutes. Add I box of chicken stock, or vegetable stock for a vegetarian version.

    Heat until bubbly.

    Serve and enjoy. This is a simple and tasty soup. It also freezes fantastic for when fresh tomatoes are a thing of the past.

  2. Looks delicious (& pretty)!! You’re quite the foodie photographer!

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