Gather all ingredients before starting recipe.
Sauté vegetables and herbs in butter until soft, about 6-7 minutes.
Add tomato sauce, chicken broth and bring to a boil, then return to a simmer.
Allow to simmer for 5-10 minutes and then allow to cool slightly and when cool, purée using and immersion lender pour contents into blender and purée.
Pour the blended soup into a fine sieve and stir the contents in the sieve until only solids remain, scrape the solids from the outside of the sieve back into the soup.
Return the soup to stock pot or to a bowl until ready to serve.
