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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from an old issue of Better Homes and Gardens. I've been making it for years, and it is a family favorite. I like to serve it with some grated cheese on top and/or a dollop of sour cream. The original recipe called for straining the soup after pureeing to remove the seeds. I skip this step, as I don't mind the seeds. This soup freezes well. Ingredients:
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
2 medium onions, thinly sliced |
2 -3 lbs fresh tomatoes, peeled and quartered |
1 (6 ounce) can tomato paste |
2 teaspoons dried basil |
1 teaspoon dried thyme |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups chicken broth |
Directions:
1. Combine butter and olive oil in a large saucepan.
2. Add onion and cook until onions are tender but not brown.
3. Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper.
4. Mash tomatoes slightly.
5. Add chicken broth.
6. Bring to boiling, then reduce heat, cover and simmer for 40 minutes.
7. Puree, a small amount at a time, in blender or food processor.
8. Return mixture to saucepan, heat through, and serve.
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