Love this! Always alter it a little here and there with salt, pepper or sweet. I've already adjusted it from using whole cream to half and half (the whole cream version is really good!). I also really like to double, triple or quadruple the recipe. It's so good and people really love it. It's great served with grilled cheese toasts or sandwiches.
Notes from the Test Kitchen:
Classic goodness! This delicious recipe isn't even in the same ballpark as that stuff that comes in the can. Show your grilled cheese a little love and pair it with this wonderfully creamy soup.
Cook onion over medium heat in oil until lightly browned. About 8-10 mins.
Add garlic, thyme and stir until fragrant. Add the tomatoes, broth, honey, salt and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently until reduced by about a quarter and thickened. About 35 mins.
Using either an immersion blender or a stand alone, puree about half the soup. It will still be chunky and thick. Return it to the pot and stir in the cream.
Heat gently and adjust the seasonings. Ladle into bowls and if using, sprinkle with parsley and serve!