Classic Tomato Soup

recipe photo

Serve this classic with chunky homemade croutons by cubing rustic levain or baguette, tossing it with olive oil, salt and optional fresh chopped herbs, and toasting in a low oven for a few minutes.

Serves 4


  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • ¼ cup all–purpose flour
  • 3 tablespoons tomato paste
  • 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
  • 2 cans (14 ½ ounces each) reduced–sodium chicken broth
  • 2 cans (28 ounces each) whole peeled tomatoes in juice with basil if available


  • In a saucepan or Dutch oven, melt butter over medium heat. Add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste and cook one minute. Add thyme, broth and tomatoes, breaking up tomatoes with a fork or potato masher. Bring to a boil, reduce heat and simmer, 30 minutes. Remove thyme sprigs before blending.
  • Puree soup in pot with an immersion blender. Or, working in several batches, puree half of the soup in a conventional blender until smooth. Return to pot and season with salt and pepper. Serve hot with croutons.