Perfect Tomato Soup
Perfect tomato soup that is half puréed, creating a creamy, velvety texture. Serve with your favorite grilled cheese sandwich and you'll have a comforting meal!
Servings: 6
Ingredients
- 4 Tbsp (½ stick) butter
- 2 Tbsp olive oil
- 1 medium onion, small diced
- ¼ cup all-purpose flour
- 3 Tbsp tomato paste
- 4 sprigs Fresh thyme (or 1 tsp dried thyme)
- 4 cups (1 quart or 32 oz) chicken stock or vegetable stock
- 2 cans (28 oz each) diced tomatoes with juice, petite preferred
- Kosher salt and ground black pepper
Instructions
- In a 5-quart to 6-quart Dutch oven or saucepan over medium heat, melt butter; add olive oil, onions, 1 tsp salt, and 1/4 tsp ground black pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute more.
- Stir in the stock, tomatoes with their juices, and thyme. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Remove fresh thyme sprigs.
- Transfer half of the soup to a blender (about 5 cups) and purée or using an immersion blender leaving some tomato chunks, if desired. (If using a small blender, work in small batches). Return to pot and season with salt and pepper. Serve immediately or let cool to room temperature before refrigerating or freezing.
Notes
- Refrigerate in an airtight container, leaving 1-inch space at the top, for up to 5 days.
- Freeze in an airtight container, leaving 1-inch space at the top, for up to 3 months.