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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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so easy Ingredients:
4 tablespoons (1/2 stick) butter |
2 tablespoons olive oil |
1 medium onion, chopped |
coarse salt and ground pepper |
1/4 cup all-purpose flour |
3 tablespoons tomato paste |
2 sprigs fresh thyme (or 1/2 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:
1. 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.
2. 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.)
3. 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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