Prep 30 mins
Cook 40 mins
This recipe came from an old issue of Better Homes and Gardens. I've been making it for years, and it is a family favorite. I like to serve it with some grated cheese on top and/or a dollop of sour cream. The original recipe called for straining the soup after pureeing to remove the seeds. I skip this step, as I don't mind the seeds. This soup freezes well.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 medium onions, thinly sliced
- 2 -3 lbs fresh tomatoes, peeled and quartered
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups chicken broth
- Combine butter and olive oil in a large saucepan.
- Add onion and cook until onions are tender but not brown.
- Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper.
- Mash tomatoes slightly.
- Add chicken broth.
- Bring to boiling, then reduce heat, cover and simmer for 40 minutes.
- Puree, a small amount at a time, in blender or food processor.
- Return mixture to saucepan, heat through, and serve.