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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Everyday Food, March 2006. Ingredients:
4 tablespoons butter |
2 tablespoons olive oil |
1 medium onion, chopped |
salt and pepper |
1/4 cup flour |
3 tablespoons tomato paste |
2 sprigs fresh thyme or 1/2 teaspoon dried thyme |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (28 ounce) cans whole peeled tomatoes with juice (with basil, if available) |
Directions:
1. Melt butter over medium heat in a 5 quart saucepan or Dutch oven.
2. Add oil and onion, salt and pepper.
3. Cook until onion is translucent, about 5 minutes.
4. Stir in flour and tomato paste, and cook 1 minute.
5. Add thyme, broth, and tomatoes (break up tomatoes).
6. Bring to a boil; reduce heat and simmer for 30 minutes.
7. Remove thyme sprigs.
8. Puree soup using an immersion blender, or in batches in a conventional blender. Only puree about 1/2 the soup so some chunks remain.
9. Season with salt and pepper before serving.
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