Classic Tomato Soup

Ingredients:

4 tablespoons (1/2 stick butter

2 tablespoons olive oil

1 medium onion, chopped

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

1/4 cup all-purpose flour

3 tablespoons tomato paste

1/2 teaspoon dried thyme

2 cans (14.5 ounces each) chicken broth

2 cans (28 ounces each) whole peeled tomatoes in juice with basil if available

Directions:

In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is tender, about 5 minutes. Stir in flour and tomato paste, cook 1 minute.

To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer for 30 minutes.

Divide the soup in half. Using a blender, puree half of the soup (about 5 cups) until smooth; return to pot and heat again. Serve while hot.