Author: Kirsten | My Kitchen in the Rockies
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
- ¼ cup (60 ml) organic olive oil
- 1 big organic onion (or three small ones), diced
- 3 organic garlic gloves, minced
- 10 large sprigs fresh organic thyme (tied together for easier removal from the hot soup)
- 6 14.5 oz (411 g) canned organic diced tomatoes
- 4½ cups (1125 ml) chicken stock (I use Better than Bouillon)
- 6 Tablespoons honey
- 1 Tablespoon (about) salt (more or less to taste)
- 1 teaspoon pepper
- Heat the olive oil in a big soup pot on medium heat.
- Add the onions and cook until lightly browned.
- Stir in the garlic and thyme and cook for a minute until fragrant.
- Add tomatoes, chicken broth. honey, salt and the pepper. Bring to a boil.
- Simmer the soup for about 15-20 minutes uncovered on low heat.
- Remove the thyme.
- Transfer the soup in batches to a blender and puree. You can also use a stick blender, but it gives it a little bit chunkier consistency.
- Season the soup again with salt and pepper to your liking.
- Serve with a grilled cheese sandwich or my Gruyere Panini (sour dough bread, Gruyere slices and butter).
* leftovers are easy to freeze
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/05/01/honey-tomato-soup/
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