Thyme Infused Creamy Tomato Veggie Soup

Thyme is one of my favourite herbs, and I discovered last year that you can have fresh thyme all winter if you cover it with something to keep the snow off of it.  I pulled a few stems today, from underneath all the snow that covers my herb garden at present, and used it to infuse this tomato soup.  Dried thyme can be used if you don’t have access to fresh.

The sour cream that is added at the end is by no means necessary, but it adds a nice creamy finish to an already tasty soup. Enjoy!

Thyme Infused Creamy Tomato Veggie Soup

Thyme bundle

1 med onion chopped

1 lg carrot chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 tbsp butter

1- 28 oz can organic diced tomatoes

2 cups beef bone broth (or veggie or chicken)

Bundle of fresh thyme or 1 tsp dried

Generous tsp each of oregano and basil

1/4 cup sour cream (optional)

Salt and pepper to taste

Melt the butter in a medium heavy bottomed pot. Add the onions, celery carrot and garlic and sauté over medium heat until they just start to brown a wee bit.

Add the can of diced tomatoes, the beef stock, the bundle of thyme if using, and the rest of the herbs .  Bring to a boil, and then reduce heat and simmer covered for 15-20 min or until the veggies are all tender.

Remove bundle of thyme (if using), and then puree  the soup with hand blender until as smooth as desired.

Stir in sour cream if using, and season to taste with salt and pepper.