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Classic Tomato Soup
- 4 tablespoons ( stick) butter
- 2 tablespoons olive oil
- 1 medium onion chopped
- coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 3 tablespoons tomato paste
- 2 sprigs fresh thyme (or teaspoon dried thyme)
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)
Directions:View on PBS Food
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