Tomato Soup with Lemon and Thyme

Ingredients

  • 3 pounds ripe tomatoes, quartered
  • 4 sprigs fresh thyme (substitute 2 teaspoons dried thyme leaves)
  • 4 whole garlic cloves, skins removed
  • 4 strips lemon zest, each ¼-inch wide and 2 inches long
  • 4 tablespoons olive oil
  • 1 tablespoon salt
  • 2 cups chopped onions (about 2 onions)
  • + 4 more ingredients
    • 1 (28-ounce) can diced tomatoes with juice
    • 4 cups (1 quart) chicken stock
    • ¼ cup half and half
    • salt and pepper to taste

Preheat oven to 400 degrees.

View full recipe at SpringPad

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