Homemade Tomato Soup

Ingredients

• 1/4 cup butter
• 1 medium red onion (finely chopped)
• Salt and pepper (to taste)
• 2 tablespoons tomato paste
• 56 ounces fire-roasted crushed tomatoes (2, 28 ounce cans)
• 4 cups vegetable broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons granulated sugar
• 1/2 cup heavy cream

Instructions

1. 1

   In large Dutch oven or stockpot over medium heat, melt butter. Add onion and cook, stirring occasionally, 8 to 10 minutes until onion is softened and lightly browned. Add a generous pinch of salt and a dash of pepper. Add tomato paste and stir into onions. Cook 2 minutes, stirring constantly until tomato paste is darkened in color. Add crushed tomatoes, broth, thyme, bay leaf and sugar. Bring to simmer; add more salt and pepper to taste.

2. 2

   Simmer uncovered 35 to 40 minutes, stirring occasionally, until flavors meld and soup thickens ever so slightly. Remove from heat; stir in cream. Remove thyme and bay leaf. Use immersion blender (or regular high-speed blender, in batches) to blend soup until smooth.

3. 3

   Serve with gooey, buttery grilled cheese sandwiches cut into soldiers for maximum dipping ability.