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Tomato Balsamic Soup

Course: Soups
Author: Dash of Thyme



  • In a large pot over medium high heat, saute the diced onion in our EVOO, about 3-4 minutes.
  • Add in the minced garlic and cook it for another minute.
  • Add in the salt, pepper, and 2 cans of whole tomatoes.
  • Using a potato masher, mash the tomatoes until they are all broken up.
  • Add in the bay leaf, brown sugar, and chicken broth and bring the mixture to a boil.
  • Once the soup is boiling reduce the heat to medium low and simmer for 10 minutes.
  • Remove the soup from the heat. Remove the bay leaf and discard.
  • Pour half of the soup into a blender or food processor and process until smooth.
  • Strain the soup and repeat the process with the second half.
  • Return the strained soup to the pot and stir in the balsamic vinegar.
  • Bring the soup to a simmer and cook for several more minutes.
  • Serve the soup immediately topped with chives.