|4 tablespoons||Unsalted butter|
|2 tablespoons||olive oil|
|1 medium||onion; chopped|
|Salt and pepper|
|1/4 cup||all-purpose flour|
|3 tablespoons||tomato paste|
|2 sprig||Fresh 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|
|1||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.|
|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.|
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