Tomato Soup with Basil, Parsley and Thyme aka Superbowl Soup

I made this soup for my illustrious colleague at GMA upon meeting her new baby.

I thought it would be a good choice given her love for soups in general and with the hope that the whole family might enjoy it too. I love tomato soup alone with crusty bread or a companion to a grilled cheese or tuna sandwich.

2 Tbs. olive oil

1 medium onion, sliced thin

6 cloves garlic sliced

4 sprigs thyme tied with butchers twine

1 bay leaf

1celery stalk diced 1/4 inch

1- 4 oz. can of tomato paste

2- 28- oz. can San Marzano tomatoes

6 cups of chicken or vegetable broth

1 tsp. salt

1/8 tsp. cayenne - optional

1 cup of fresh basil, chopped

1/2 cup chopped fresh parsley

In a Dutch oven or rondo over medium high heat saute the onion, garlic, thyme, bay leaf and celery, until the vegetables are softened, but no color forms. Add the tomato paste and tomatoes with their juice and break up a bit with a potato masher.

Add the broth and season with the salt and cayenne if using.

Simmer the soup on low for 1 hour, stirring occasionally.

Add the basil and parsley and stir. Remove the thyme and bay leaf then blend the soup with a stick blender, food processor or blender. Add 1 cup of water if necessary to thin the soup to desired consistency. Makes 2 quarts.

Serves 6-8.

Add the basil and parsley and stir. 

Remove the thyme and bay leaf then blend the soup with a stick blender, food processor or blender. Add 1 cup of water if necessary to thin the soup to desired consistency. Makes 2 Quarts.

Recipe, writing and photos by Karen Pickus

Courtesy Karen Pickus 2013