2 Tbs. chopped fresh flat-leaf parsley (optional)
In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 min. Add the garlic and thyme; stir until fragrant, about 1 min. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 min. Using a stand or immersion blender, purée about half the soup; it will be still be chunky and thick. Return it to the pot and stir in the cream. Heat gently and adjust the seasonings. Ladle into bowls, sprinkle with the parsley if using, and serve immediately.
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Hands down my favorite tomato soup! Easy to make too!
Simple recipe for an awesome soup! I replaced the can tomatoes for fresh garden tomatoes that I blanched and removed skin. I made 4X the recipe and froze for later. I'm looking forward to eating this soup throughout the winter. Yummy!
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