Chunky Tomato Soup

Prep Time:
25 mins
Total Time:
1 hrs

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


  • 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)


  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.



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

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