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Author Notes: This soup is super simple, delicious and rich but light enough to eat even in warmer months. When you eat this soup in winter, it's like summer stopped in for a visit. —Samantha Ardry
Makes 2 quarts
- 4 tablespoons butter
- 1 yellow onion
- 1 large carrot
- 1 celery stalk
- 4-5 garlic cloves
- salt & pepper
- 1 medium potato
- 1 bay leaf
- 5 sprigs thyme
- 28 ounces can whole tomatoes
- 1 1/2 quarts vegetable stock
- 1/2 cup heavy cream or half and half (optional)
- Peel and dice the onion and carrot, dice the celery and garlic cloves. Melt the butter in a stock pot and add the vegetables to the butter. Season generously with salt and pepper. Sauté over low heat for about 10 minutes, making sure the vegetables don't brown.
- Peel the potato and boil it until completely soft. Cut into chunks and add to the pot of sautéed vegetables. The potato will help thicken the soup. Add the tomatoes with the juice and vegetable stock to the pot. Tie the bay leaf and thyme together with twine and add to the soup. Bring to a boil and simmer for about 30 minutes, breaking up the tomatoes a bit.
- Remove the bouquet bundle and then puree the soup with a stick blender or in a blender or food processor (be sure to cool the soup slightly first). Reheat the soup and add cream off the heat if desired.