Yield: 8 servings
Prep Time: 25 min
Cook Time: 50 min
3/4 cup unsalted butter, divided
2 Tablespoons extra virgin olive oil
1 large onion, thinly sliced
4 sprigs fresh thyme
4 large basil leaves, chopped
salt and fresh ground pepper to taste
2 1/2 pounds fresh tomatoes, peeled and cored
3 Tablespoons tomato paste
1/3 cup all-purpose flour
4 cups chicken (or vegetable) broth
1 teaspoon granulated white sugar
1/2 pint heavy whipping cream
croutons for garnish, optional
1. Melt 1/2 cup butter in a large saucepan and add olive oil. Add onion, thyme, basil, salt and pepper and cook, stirring occasionally, until onion is wilted. Add tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
2. Place flour in small mixing bowl and add 5 Tablespoons of chicken broth, stirring to blend. Combine flour mixture with tomato mixture. Add remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.
3. Puree soup in food processor or blender, then return to heat and add sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in remaining butter.
4. Serve hot, garnished with croutons- if desired.
*If you don't have fresh thyme and basil on hand, substitute 1 teaspoon dried for each
*If you don't want to use fresh tomatoes, substitute 1 (35 ounce) can of tomatoes, with liquid