- Heat the oil in a large pot over medium-low.
- Add onions and salt and cook, covered, stirring occasionally and reducing heat to low as required to prevent burning, about 10 min or until onions are translucent and very tender.
- Add garlic and thyme and cook another 1-2 mins.
- Stir in tomatoes and broth.
- Bring to a boil then reduce heat and simmer, uncovered, 15 min.
- Purée, then stir in cream if desired. Serve with cheese toasts.
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