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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Betsy Ashbrook
  • 2 TBS butter
  • 2 TBS olive oil
  • 2 medium onions, thinly sliced
  • 2 lbs. fresh tomatoes, peeled and seeded
  • 2 TBS snipped fresh basil or
  • 2 tsp. dried basil
  • 4 tsp. snipped fresh thyme or
  • 1 tsp. dried thyme
  • 2 TBS fresh parsley, chopped
  • 3 cups chicken broth
  • 1 tsp. salt
  • 1â�„8 tsp. pepper
  • 1 (6 ounce) can tomato paste
In a 6-quart pan, heat the butter and oil until butter is melted. Add the onion and cook until tender but not brown. Add all ingredients except the salt and pepper and bring to a boil. Reduce heat, cover and simmer for 40 minutes. Let the soup cool and process in a blender until smooth (or use an immersion blender while the soup is still hot). Return to the pot, heat through and add salt and pepper to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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