Tomato & Thyme Soup
Canned tomatoes become a blended soup with onion, carrot, celery and thyme; no cream is needed for this demo version. Independent, untested Recipe Reel demo; the external video is by Downshiftology.
About 45 minutes (demo estimate)
8 small bowls (demo estimate)
Original video by Downshiftology
Stock photo for illustration. The demo recipe is independently written, not kitchen-tested, and not an authorized edition of the linked creator’s recipe.
Ingredients
2 tbsp olive oil
2 tbsp unsalted butter
2 medium yellow onions, diced
1 celery stalk, diced
1 medium carrot, peeled and diced
6 garlic cloves, chopped
1/2 tsp dried thyme
Two 28-ounce cans of whole peeled tomatoes, with their juice
2 cups vegetable broth, plus more to thin if needed
Salt and black pepper, to taste
Fresh thyme leaves, to finish (optional)
Let’s make it
Warm the olive oil and butter in a soup pot over medium heat. Add the onion, celery and carrot, and cook until they begin to soften, about 5 minutes.
Stir in the garlic and dried thyme. Cook briefly, then add the canned tomatoes and their juice along with the vegetable broth.
Break up the larger tomatoes with a spoon. Bring the pot to a gentle simmer and cook for about 30 minutes, stirring now and then, until the vegetables are tender.
Remove from the heat and let the bubbling stop. Blend carefully with an immersion blender, keeping its head submerged to avoid hot splashes. Add extra broth if you prefer a thinner soup.
Return to low heat if needed, then taste and adjust the salt and pepper. Ladle into bowls and add fresh thyme if using.
Before cooking, check the full source recipe, your equipment and ingredient allergens. Times and yields in this demo are estimates. Use US cups where cups are listed.
Watch the idea. Cook the recipe. Come back for seconds.
Recipe Reel is a website template demo. Recipe drafts and stock photography are illustrative. Referenced videos belong to their original creators.