Tomato Soup

Serves 8

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 medium yellow onions

1 celery rib, diced

1 medium carrot, peeled and diced

6 garlic cloves, minced or chopped

½ teaspoon dried thyme

1 ½ teaspoons kosher salt

½ teaspoon ground black pepper

2 (28-ounce cans) whole peeled San Marzano tomatoes

2 cups chicken or vegetable broth

Optional: fresh herbs, heavy cream, freshly grated parmesan or parmesan crisps, and extra olive oil.

Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until softened.

Add the garlic, thyme, salt, and pepper, then stir for another minute.

Add the tomatoes and broth. Add the tomatoes and broth, then simmer on low heat for 30 minutes, stirring occasionally.

 Use an immersion blender to blend the soup to a creamy texture. Alternatively, for an ultra-smooth texture (which I prefer), transfer the soup to a blender and blend in batches, then return it to the pot. If you'd like a creamier texture, feel free to add a few tablespoons of heavy cream.

Garnish and serve. Serve the tomato soup in bowls, and if you'd like, garnish with a drizzle of extra olive oil, some parmesan crisps, and fresh herbs.

Keeps in refrigerator for 5 days.

Freeze for up to 3 months.