Recipe

Tomato Soup Recipe

	Caramia / All my dishes 1 year, 6 months ago so easy Prep:20m Cook:30m Servings:6	Caramia
	simple

Does this look good? Yeah! / Nope

Fans

bluewatera

jenniferby

Ingredients

4 tablespoons (½ stick) butter

2 tablespoons olive oil

1 medium onion, chopped

coarse salt and ground pepper

¼ cup all-purpose flour

3 tablespoons tomato paste

2 sprigs fresh thyme (or ½ teaspoon dried thyme)

2 cans (14.5 ounces each) reduced-sodium chicken broth

2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

Directions

In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste, cook 1 minute.

To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)

Using an immersion blender, purée soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, purée half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.

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