A delightful twist on the classic tomato bisque, enhanced with aromatic herbs and a touch of cream for a comforting meal.
Heat the olive oil in a medium pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and cook, stirring often, until softened and slightly golden.
Stir frequently to prevent the onion from sticking to the pot.
Stir in the minced garlic and thyme, cooking until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the crushed tomatoes, chicken broth, honey, salt, and pepper. Bring to a boil.
Stir well to combine all the flavors evenly.
Reduce the heat and let the soup simmer, stirring occasionally, until it thickens slightly.
Simmering allows the flavors to meld together beautifully.
Blend half of the soup until smooth, then return it to the pot.
Blending part of the soup gives it a creamy texture while keeping some chunks for variety.
Stir in the heavy cream and heat gently without boiling.
Heating gently prevents the cream from curdling.
Serve the soup hot, garnished with chopped parsley.
Add a sprinkle of freshly ground pepper for extra flavor.