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Classic Tomato Soup

Classic Tomato Soup

Half of this rich and creamy soup is pureed, leaving some delicious chunks of tomato.

Everyday Food, March 2006 http://www.marthastewart.com/313386/classic-tomato-soup
3.39655
Rated
67.931100(63)63
  • Prep Time 25 minutes
  • Total Time 1 hour
  • Yield Serves 6

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)

Directions

  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. 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. 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.

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