Honey Tomato Soup
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
  1. Heat the olive oil in a big soup pot on medium heat.
  2. Add the onions and cook until lightly browned.
  3. Stir in the garlic and thyme and cook for a minute until fragrant.
  4. Add tomatoes, chicken broth. honey, salt and the pepper. Bring to a boil.
  5. Simmer the soup for about 15-20 minutes uncovered on low heat.
  6. Remove the thyme.
  7. 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.
  8. Season the soup again with salt and pepper to your liking.
  9. 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/