Herbed Tomato Soup

Serves 6

  • 2 Tbsp. unsalted butter
  • 1 large onion, chopped
  • 1 1/2lbs. tomatoes, chopped
  • 2 lbs. diced tomatoes (in a jar)
  • 3 cups vegetable stock
  • 1 Tbsp. chopped thyme
  • 4 Tbsp. chopped parsley
  • 2 cloves garlic, chopped
  • 2 Tbsp. Parmesan cheese, grated
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  1. Heat the butter in a large saucepan, add the onion, and cook until soft, 5–10 minutes. Add the fresh tomatoes, stir well, then add the diced tomatoes and vegetable stock, and simmer for about 15 minutes.
  2. Reduce the heat to very low and blend soup with a hand-held blender or in a food processor. Add herbs, garlic and Parmesan and blend again.
  3. Season with salt and pepper.