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, 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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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 81 (65%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.4mg||6 %|
|Sodium 287.8mg||10 %|
|Potassium 285.6mg||8 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.8g|
|Protein 1.9g||3 %|
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Calories per serving: 124
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