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Creamy Tomato Soup from Linton Hopkins

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

6

Basil, fresh leaves

1

Bay leaf

2 cloves

Garlic

1 cup

Sweet onion

2

sprigs Thyme, fresh

4 28 ounce cans

Tomatoes, whole

2 cups

Chicken stock, homemade or store-bought low-sodium

1

Black pepper, Freshly ground

1/4 tsp

Cayenne pepper

1

Fleur de sel

1/4 cup

Olive oil

4 tbsp

Butter, unsalted

1/2 cup

Heavy cream