Classic Tomato Soup

Directions

1. 1
   Melt butter over medium heat in a 5 quart saucepan or Dutch oven.
2. 2
   Add oil and onion, salt and pepper.
3. 3
   Cook until onion is translucent, about 5 minutes.
4. 4
   Stir in flour and tomato paste, and cook 1 minute.
5. 5
   Add thyme, broth, and tomatoes (break up tomatoes).
6. 6
   Bring to a boil; reduce heat and simmer for 30 minutes.
7. 7
   Remove thyme sprigs.
8. 8
   Puree soup using an immersion blender, or in batches in a conventional blender.
9. 9
   Only puree about 1/2 the soup so some chunks remain.
10. 10
    Season with salt and pepper before serving.