28oztomato puree or a combination of whole/diced tomatoes & tomato puree
1 ½teaspoonssugar
3sprigs fresh thyme
3Tablespoonsfresh basilchopped
Salt & pepper to taste
Garnish: fresh basil and/or drizzle of basil oilparmesan cheese, croutons
Instructions
Heat oil and butter in a large Dutch oven or saucepan.
Sauté onion and garlic for 3-4 minutes or until onion is soft and translucent.
Whisk in flour or use cornstarch for gluten-free version.
Pour in chicken broth and tomato puree or a combination of diced tomatoes and puree, sugar, thyme and basil. Salt & pepper to taste.
Bring to a boil, stirring often, then turn heat down and let simmer for about 40 minutes.
Take off burner, discard thyme sprigs then let cool slightly.
Pour about ¼ of the soup into a blender at a time and blend until smooth. Be careful as the heat will build in the blender and may cause it to spurt out the top. Continue in batches until all has been pureed.
Serve in a bowl with extra fresh basil sprinkled on top. For extra garnish, you can add croutons, parmesan cheese and even bacon bits. If you’re lucky enough to have it, drizzle with basil oil.
Notes
FAQs About Blender Soups
Do I need a blender to make this soup?
Absolutely not! The blender is a way to make a smooth pureed soup. If you like a soup that is more chunky, by all means, skip the blending at the end of the recipe. The blender just makes it a quicker pureed soup. You cook the aromatics, aka onions and garlic, add the tomatoes and broth then let it simmer to develop flavor.
Can I freeze this soup if I make a large batch?
Yes, this soup freezes very well. I love to make extra just to have it to carry me through the cold months of the year.
How long will the soup last in the refrigerator?
I don't like to keep my soup in the refrigerator for longer than 3-4 days. Keep it tightly covered so it keeps all the other flavors from the refrigerator out.