The recipe calls for seeded and peeled tomatoes; however, I didn't want to waste time or lose a bunch of juice — especially because the tomatoes were really meaty. Also, once the soup makes its way through the blender, the seeds and skin are virtually undetectable.
Rather than use the conventional basil and thyme, I opted for lime basil and lemon thyme in the soup. Each spoonful of this comforting classic is fresh and flavorful. If you have some end-of-season tomatoes on hand, get started on this soup. You won't be disappointed! Get the recipe after the jump.