Will Winter ever end? Here in Maryland we had a crazy week of snow and freezing temperatures. Perfect weather for a little winter cooking... like this warm and comforting classic soup. This one has so much flavor packed into every spoonful! The recipe makes enough to pour leftovers it in a thermos for an awesome desk side lunch.
What You Need:
2 tablespoons grassfed butter or ghee
4 tablespoons Tessemae’s Balsamic
1 medium onion, chopped
2 garlic cloves, chopped
coarse salt and ground pepper
4 tablespoons tomato paste
2 sprigs fresh thyme
4 cups chicken stock
2 cans (28 ounces each) whole peeled tomatoes in juice
What To Do:
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add 2 tablespoons of the Balsamic, onion and garlic. Season with salt and pepper and cook until onion is tender. Stir in the tomato paste and cook until deep red, about 1 minute.
- Add the thyme, stock, and tomatoes. Bring to a boil, reduce to a simmer, and cook 30 minutes. Remove the thyme sprigs and drizzle in 2 more tablespoons Balsamic before blending.
- Using an immersion blender, puree the soup in the pot. You can puree until smooth or leave a little chunky. Season with salt and pepper. Serve immediately, with more Balsamic drizzled on top.