Use organic products when available.
4 Tbs butter (1/2 stick)
2 Tbs olive oil
1 medium onion (finely chopped)
sea salt and ground pepper
3 Tbs tomato paste
1 tsp dried thyme
2 cans chicken broth (14 1/2 ounces each)
2 cans whole peeled tomatoes (28 ounces each)
fresh basil for garnish (shredded)
In a 5-quart Dutch oven, melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in tomato paste; cook 1 minute.
Add thyme, broth, and tomatoes. Bring to a boil; reduce heat and simmer 30 minutes. Break up tomatoes as it simmers.
Using an immersion blender, puree soup in the pot. You can also puree with a blender in batches. Only fill the blender about 1/3 of the way so hot soup doesn’t expand and splash out all over you and the kitchen.
Make it as chunky or smooth as you like. Season with salt and pepper to taste.
When serving, garnish with shredded basil.