Easy Tomato Soup

10 cups

INGREDIENTS

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 large sweet onion, finely chopped
• 2 large cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 4 cups chicken broth
• 56 ounces canned crushed tomatoes
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• optional garnish: chopped fresh basil, chives, or dill

INSTRUCTIONS

1. In a large nonreactive stock pot or Dutch oven, heat oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes. Add garlic and continue to cook, stirring for another 2 minutes until soft but not browned. Add flour and stir to coat onion and garlic for about 2 minutes.
2. Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant.
3. Add broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes.
4. If you’re okay with a thicker soup, skip the next step (pureeing), season to taste and enjoy!
5. If you prefer a smooth/pureed soup, allow soup to cool slightly, and using a blender, or food processor carefully purée the soup in small batches of about 3-4 cups at a time, OR use an immersion blender to completely puree directly in the pot. Return pureed soup to the pot.
6. Season to taste with additional salt and pepper if needed. Serve warm. If desired, garnish with chopped fresh basil, chives, dill, sour cream, and/or your favorite crumbled or grated cheese.