Classic Tomato Soup

Total 1 hour

Cuisine: American

Main Ingredient: Soup

Category: Soup and Stew

Difficulty: 1/10

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recipe by Admin
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Classic Tomato Soup

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4 tablespoonsUnsalted butter
2 tablespoonsolive oil
1 mediumonion; chopped
Salt and pepper
1/4 cupall-purpose flour
3 tablespoonstomato paste
2 sprigFresh thyme; (or 1/2 teaspoon dried thyme)
2 can (14.5 oz)reduced-sodium chicken broth
2 can (28 oz)whole peeled tomatoes in juice; (with basil if a


11.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.
2 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.)
3 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, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.
  • Classic Tomato Soup

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