Ingredients
- 4 tablespoons (½ stick) butter shopping list
- 2 tablespoons olive oil shopping list
- 1 medium onion, chopped shopping list
- coarse salt and ground pepper shopping list
- ¼ cup all-purpose flour shopping list
- 3 tablespoons tomato paste shopping list
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme) shopping list
- 2 cans (14.5 ounces each) reduced-sodium chicken broth shopping list
- 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available) shopping list
How to make it
- 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.
People Who Like This Dish 5
- JABNJENN Nowhere, Us
- bluewaterandsand GAFFNEY, SC
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- caramia US.
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The Rating
Reviewed by 2 people-
Simple, easy and with a good flavor. I like it!
bluewaterandsand
in GAFFNEY loved it
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Thanks hon.
jenniferbyrdez
in kenner loved it
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