Chunky Tomato Soup

Name: Chunky Tomato Soup
Prep time: 25 min
Total time: 1 min
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 1/2 ounces each) reduced-sodium chicken broth; 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

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Prep Time: 25 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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4 tablespoons (1/2 stick) butter2 tablespoons olive oil1 medium onion, choppedCoarse salt and ground pepper1/4 cup all-purpose flour3 tablespoons tomato paste2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)2 cans (14 1/2 ounces each) reduced-sodium chicken broth2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

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Instructions

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Step 1

In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.

Step 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.)

Step 3

Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.