Creamy Tomato-Thyme Soup
- 1 Tbsp Olive Oil
- 1 C Finely Chopped Onions
- 2 Cloves Garlic, Minced
- 1 C Stock
- 1 C Finely Chopped Carrots
- 2 Tbsp Dried Thyme
- 1 Cup Shredded Rutabaga
- 2 Tbsp Molasses
- 1 Can (28oz) Tomatoes
- 1 Tbsp Apple Cider Vinegar
In a large pot, heat oil over medium heat.
Add onions; cook for 5 minutes.
Stir in garlic, carrots and rutabaga; cook for another 3 minutes.
Add Tomatoes, stock, thyme, molasses and vinegar. If desired season to taste with salt and pepper.
Bring to a boil; reduce heat and simmer, covered for 45-50 minutes or until vegetables are soft.
Puree soup in batches in a blender or food processor.
Soup can be prepared up to 1 day in advance and refrigerated Heat thoroughly before serving.