3 Tablespoons unsalted butter, divided
1 medium onion, coarsely chopped
1 stalk celery
1 clove garlic, smashed and finely chopped
1 teaspoon dried thyme
2 Tablespoons tomato paste
4-6 medium sized tomatoes, coarsely chopped (about 1 1/2 pounds)
1 quart chicken or no-chicken broth
1 Tablespoon fresh thyme leaves, stripped from stems and coarsely chopped
Heat one tablespoon of butter over medium heat.
Add onion and celery and cook, stirring
occasionally, until softened. Stir in garlic and thyme.
Make an open spot in the pan for tomato paste and let it sizzle for a minute before stirring
all ingredients together.
Add tomatoes, broth and fresh thyme. Stir thoroughly and bring to a boil.
heat and simmer for 30 minutes.
Cool slightly and them puree in blender or food processor.
Run blended soup through a
sieve to remove seeds and skins.
Return soup to pot and bring to a simmer.
Add remaining 2 Tablespoons butter with
salt and pepper to taste.
CREAM OF TOMATO SOUP
Replace the 2 tablespoons of butter added at the end of cooking with 1/4 cup cream.