Tomato Soup with Lemon and Thyme

You know, there’s something incredibly cozy about a bowl of tomato soup. It’s like, as soon as you take that first spoonful, it just wraps around you like a warm, familiar blanket. But this version, oh boy, it takes that classic comfort food and gives it a refreshing twist with lemon and thyme. The zesty lemon dances with the rich tomatoes, while thyme? Well, it adds this lovely aroma that makes every sip feel special. Seriously, it’s like sunshine in a bowl!

Why You’ll Crave It

• Absolutely bursting with bright flavors—lemon zest takes it up a notch.
• Perfect for any season, whether it’s a cozy winter night or a light summer lunch.
• Full of nutrients, so you can totally justify that extra serving… or two.
• Easy to whip up on a busy weeknight, but impressive enough for guests.
• Leftovers? They taste even better the next day… trust me!

My family fights over the last bowl, and it always cracks me up!

What You’ll Need

• Olive oil: 2 tablespoons of that golden goodness, for sautéing
• Onion: 1 medium, chopped—adds a sweet depth when cooked
• Carrots: 1 medium, diced—just a touch of sweetness, you know?
• Garlic: 2 cloves, minced—because garlic makes everything better
• Canned whole tomatoes: 28 ounces, they’re a game changer for convenience
• Vegetable broth: 2 cups, for that savory base
• Fresh thyme: 1 tablespoon, chopped (or 1 teaspoon dried)—herby delight!
• Lemon juice: 2 tablespoons, freshly squeezed for that zing
• Salt: to taste—don’t skip this, it’s essential!
• Black pepper: to taste—adds a little kick
• Optional: Fresh thyme sprigs for garnish, because presentation matters!

Easy How-To

Getting Started

Alright, first things first—let’s get those veggies ready! So, take that onion and chop it up nice and fine. Then, grab your carrot, dice it, and don’t forget the garlic, which you’ll want to mince… trust me, those little pieces pack a punch! Set all of these aside because we’ll be using them shortly.

Sauté Time

In a large pot, heat your olive oil over medium heat… it should shimmer a bit. Toss in the chopped onion and diced carrots, stirring them around for about 5 to 7 minutes, or until they start getting soft—like, you want them to sweeten up a bit here.

Garlic Goes In

Okay, so once those beauties are tender, in goes the garlic. Just a minute here to cook, while stirring continuously. You really don’t want the garlic to burn—it’ll get bitter if you do, yuck!

Tomato & Broth Magic

Now, pour in your can of whole tomatoes, juices included. This is where the magic happens! Then add your vegetable broth… give it a good stir and let everything come together. Smell that? That’s deliciousness in the making!

Season It Up

Time to sprinkle in that fresh thyme and a good pinch of salt and pepper. A little lemon zest here wouldn’t hurt either! Bring it to a simmer—oh, this is where it starts to smell even better…

Let it Simmer

Let the soup simmer gently for about 20 to 25 minutes. Stir occasionally because, you know, we want even cooking. Plus, you know how things like to stick to the bottom sometimes…

Blend Away

After your soup has simmered and all those flavors have mingled, remove it from the heat. Now, grab your immersion blender (or a regular one, if you don’t have this). Just blend it until it’s smooth. Be careful with that hot soup if you’re using a countertop blender, okay?

Final Touches

Give your soup a taste now—this is the important part! Adjust the seasoning as needed, and if it’s too thick, add a splash of broth or water until it feels right.

Serve It Up

Serve it hot, and… oh oh, don’t forget that squeeze of fresh lemon juice right before you dig in. It just brightens everything up. Plus, it looks nice too!

Good to Know

• If you’ve got fresh tomatoes on hand, feel free to sub those in. Just about 2 pounds should do.
• For leftovers, store in an airtight container in the fridge for a week. Just reheat on the stove, nice and gentle!
• This soup freezes well, so go ahead and save some for a rainy day.

Serving Ideas

• Pair it with a gooey grilled cheese sandwich… seriously, it’s a match made in heaven!

Top Tricks

• For an extra depth of flavor, try roasting those tomatoes first. It’s a game-changer!

Frequently Asked Questions

Can I use canned tomatoes instead of fresh ones?

Oh, absolutely! Canned tomatoes are super convenient and still taste delicious.

How can I make the soup spicier?

Want some heat? Toss in red pepper flakes or a splash of hot sauce while cooking. It’ll give it a lovely kick!

Can I freeze the tomato soup?

Yes, definitely! Just let it cool, store it in a container, and pull it out when you need a warm, comforting meal.

What can I serve with this tomato soup?

A classic grilled cheese works great, or even a fresh salad. Crusty bread is nice too.

Can I add other vegetables to the soup?

Sure thing! Feel free to toss in any veggies you like—carrots, bell peppers, even spinach can add some nutrition and yum!

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This tomato soup with lemon and thyme is definitely a refreshing take on a classic—it balances acidity with richness perfectly. Whether you’re having it for lunch or dinner, I really think it’ll brighten your mood. So, what are you waiting for? Grab those ingredients and let’s make some soup!