Creamy Tomato Soup*

By RJamoralin

Episode: Hospital Staff
LEVEL: Easy
Recipe courtesy Chuck Hughes

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Ingredients

• 2 tablespoons/30ml olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 tablespoons brown sugar
• 12 large tomatoes, chopped
• 4 sprigs fresh thyme
• 1 piece Parmesan rind, optional
• 1/4 cup/60ml 35-percent cream
• 2 tablespoons/30ml butter
• Salt and pepper
• Grated Parmesan, for serving
• Chopped fresh chives, for serving

Preparation

Step 1

Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.

Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.

To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.