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“From Everyday Food, March 2006.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter over medium heat in a 5 quart saucepan or Dutch oven.
  2. Add oil and onion, salt and pepper.
  3. Cook until onion is translucent, about 5 minutes.
  4. Stir in flour and tomato paste, and cook 1 minute.
  5. Add thyme, broth, and tomatoes (break up tomatoes).
  6. Bring to a boil; reduce heat and simmer for 30 minutes.
  7. Remove thyme sprigs.
  8. Puree soup using an immersion blender, or in batches in a conventional blender. Only puree about 1/2 the soup so some chunks remain.
  9. Season with salt and pepper before serving.

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