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

Prep: 25 minutes

Total: 1 hour

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Name: Classic Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Classic Tomato Soup

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.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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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 6 Servings

Calories: 124
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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