Chunky Tomato Soup

Name: Chunky Tomato Soup
Prep time: 25 min
Total time: 60 min
Ingredients: 4 tablespoons (½ stick) butter; 2 tablespoons olive oil; 1 medium onion, chopped; Coarse salt and ground pepper; 0.25 cup all-purpose flour; 3 tablespoons tomato paste; 2 sprigs fresh thyme (or ½ teaspoon dried thyme); 2 cans (14 ½ ounces each) reduced-sodium chicken broth; 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

3.4

(141)

4 Reviews

By

Martha Stewart Editors

Updated on May 6, 2021

Prep Time:

25 mins

Total Time:

1 hrs

Servings:

6

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

Ingredients

4 tablespoons (½ stick) butter
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
¼ cup all-purpose flour
3 tablespoons tomato paste
2 sprigs fresh thyme (or ½ teaspoon dried thyme)
2 cans (14 ½ ounces each) reduced-sodium chicken broth
2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

Directions

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.
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.)
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.

Variations

On "Martha Stewart's Haunted House," this blood-red tomato soup is served with a drizzle of sour cream.