Tomato Soup

By Hklbrries

Ingredients

• 2 tablespoons olive oil
• 1 large or 2 medium onions, halved and thinly sliced
• 1 carrot, chopped
• Salt
• Freshly ground black pepper, to taste
• 2 tablespoons tomato paste
• 1 sprig fresh thyme or 1/2 teaspoon dried
• 2 pounds tomatoes, cored and chopped or one (28-ounce can) diced tomatoes, including the juice
• 2 or 3 cups water or tomato juice
• 1 teaspoon sugar, optional
• 1/4 cup chopped fresh basil leaves for garnish, optional

Details

Servings 4

Preparation

Step 1

Pour the oil into a large pot over medium heat. When it’s hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring until the vegetables begin to soften, 3 to 5 minutes.

Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken (don’t let it burn), 1 to 2 minutes.

Strip the thyme leaves from the stem and add them to the pot along with the tomatoes. Cook, stirring occasionally, until the tomatoes break down, 10 to 15 minutes. Add 2 cups of the water and bring to a boil, then adjust the heat so that the mixture bubbles gently. Let the soup cook until the flavors meld, 5 more minutes.

Taste and adjust the seasoning; if the soup tastes flat (but salty enough), stir in the sugar. If the soup is too thick, add some more water, 1/4 cup at a time. If it is too thin, continue to cook until it thickens and reduces slightly (this will also intensify the flavors). Garnish with the basil, if using, and serve.