Our secret to make this perfect soup in 15 minutes is found in a can of Muir Glen’s Organic whole peeled tomatoes and a touch of Hepp’s Applewood Smoked Salt (which we carry, by the way)! If you happen to have leftover Brioche or Sourdough, make up a set of killer grilled cheese sandwiches to take a dip into your soup bowl.
1Large yellow oniondiced
1bunch Fresh thyme
3lbVery ripe tomatoescrushed, OR 1 28-ounce can tomatoes
5 to 6turns Fresh black pepper
1tspSmoked saltwe love Hepp's
Grab your heaviest stockpot or Dutch oven. Heat up your oil and butter and cook the onions in there over medium heat.
Once the onions look translucent, add the flour and mix until the onions are coated, stirring with a wooden spoon. Slowly add the broth, a little at a time and stirring as you add it.
Add the remaining ingredients (spare the cream), put a cover on the pot and let it all simmer for 10 minutes. Taste and add salt and pepper to taste.
With an immersion or stand blender, puree the soup. Stir in the smoked salt and serve with parmesan crisps and a touch of cream, if desired.