Total Time
45mins
Prep 15 mins
Cook 30 mins

I love soup and will cook several kinds on a weekend when I play catch on house cleaning and laundry ! Only until golf season that is !!! I freeze some and keep the rest in the fridge for a quick dinner during the busy work week.. I usually double the recipe because it does not seem to last long !

Ingredients Nutrition

Directions

  1. In your stove top dutch oven, heat oil and butter. Add onion and cook over medium heat until lightly brown, stirring often.
  2. Add garlic and thyme, stir 2 minutes.
  3. Add tomatoes, chicken broth, honey, tomato paste, salt and pepper. Bring to boil, then turn heat down until soup is just a simmer.
  4. Cook for about 15 minutes.
  5. Take 3/4 of the soup and put in blender in small batches. Puree soup and return to soup pot, add heavy cream, Parmesan cheese, parsley and basil.
  6. Simmer for 1/2 hour. Serve with garlic bread and enjoy !

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