tomato soup recipe-How did you make this

 Tomato soup is a classic dish that is perfect for a comforting meal on a chilly day. It's a simple recipe that requires only a few ingredients, but the result is a delicious and flavorful soup that can be enjoyed as a starter or a main course. Here is a recipe for a classic tomato soup that serves 4-6 people.

Ingredients:

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 cans (28 ounces) whole peeled tomatoes

4 cups vegetable or chicken broth

1 teaspoon dried thyme

1 bay leaf

1/2 cup heavy cream

Salt and pepper, to taste

Instructions:

Heat olive or sweet oil in a pot or Dutch oven over low heat.  Add the diced onion and sauté for 5-7 minutes, or until the onion is soft and translucent.

Add the minced garlic to the pot and cook for 1-2 minutes, or until fragrant.

Add the whole peeled tomatoes, including their juices, to the pot. Break up the tomatoes with a spoon or spatula, and stir to combine with the onion and garlic.

Add the vegetable or chicken broth to the pot, along with the dried thyme and bay leaf. Bring the soup to a simmer and cook for 20-25 minutes, or until the tomatoes have completely broken down and the soup has thickened slightly.

Remove the bay leaf from the soup, and use an immersion blender or transfer the soup to a blender to puree until smooth.

Return the soup to the pot and stir in the heavy cream. Season with salt and pepper, to taste.

Serve the soup hot, garnished with fresh basil or croutons, if desired.

Tips:

If you don't have an immersion blender, be very careful when blending hot liquids in a regular blender. Allow the soup to cool slightly before blending, and blend in batches if necessary.

If you prefer a chunky tomato soup, you can skip the pureeing step and simply serve the soup as is.

This recipe calls for heavy cream, but you can use half-and-half or milk if you prefer a lighter soup.

You can also add other herbs or spices to the soup, such as oregano or red pepper flakes, for additional flavor.

Variations:

Roasted Tomato Soup: Instead of using canned tomatoes, you can roast fresh tomatoes in the oven for a richer, deeper flavor. Cut 6-8 large tomatoes in half and place them cut side up on a baking sheet. Drizzle with olive oil and season with salt or pepper. Roast at 375°F for 45-60 minutes, or until the tomatoes are caramelized and tender. Use these roasted tomatoes in place of the canned tomatoes in the recipe above.

Creamy Tomato Basil Soup: Add a handful of fresh basil leaves to the soup before pureeing, and use a bit less thyme. You can also garnish the soup with additional fresh basil before serving.

Tomato and Red Pepper Soup: Add 1-2 roasted red bell peppers to the soup before pureeing for a slightly sweeter flavor and a beautiful red color. You can roast the peppers alongside the tomatoes if you're making the roasted tomato soup variation.

Spicy Tomato Soup: Add a pinch of red pepper flakes or a finely diced jalapeño pepper to the soup while it's simmering for a bit of heat. You can also add a splash of hot sauce or a sprinkle of cayenne pepper before serving.