Estimated read time: Less than a minute
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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
- 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.)
- Puree soup in a blender until smooth, leaving some chunks; 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.
