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Soup is my passion. 



A Cooking Adventure with Thom

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Thom's Special Tomato Soup

Thom Hackett




I love tomato soup of all kinds. 



¼ cup butter, plus 2 tablespoons
2 large red onion, thinly sliced

1 bay leaf
1 teaspoon thyme
1 teaspoon basil
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 (28 oz. can) Italian style tomato
1 can tomato puree
½ cup all-purpose flour
2 pints light cream
2 tablespoons brown sugar
3 tablespoons fresh parsley, chopped
2 cups milk

1 tablespoon cream sherry

Cooking Method

Heat butter in large Dutch oven.

  1. Add bay leaf, onion, thyme, and basil, salt and pepper. 

  2. Sauté over low heat until onion is tender. 

  3. Stir in tomatoes and tomato puree. 

  4. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 15 to 20 minutes.

Remove bay leaf and pour soup mixture ¼ at a time, into electric blender container, process until smooth. 

  1. Add cream, milk, cream sherry and heat through.

  2. Return mixture to Dutch oven and heat thoroughly. 

  3. Garnish with chopped parsley.

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