Classic Tomato Soup

1. 1

   Melt butter over medium heat in a 5 quart saucepan or Dutch oven.

2. 2

   Add oil and onion, salt and pepper.

3. 3

   Cook until onion is translucent, about 5 minutes.

4. 4

   Stir in flour and tomato paste, and cook 1 minute.

5. 5

   Add thyme, broth, and tomatoes (break up tomatoes).

6. 6

   Bring to a boil; reduce heat and simmer for 30 minutes.

7. 7

   Remove thyme sprigs.

8. 8

   Puree soup using an immersion blender, or in batches in a conventional blender.

9. 9

   Only puree about 1/2 the soup so some chunks remain.

10. 10

    Season with salt and pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.