Classic Tomato Soup

By RoketJSquerl

Ingredients

• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp butter
• 1 large white onion, chopped
• 1 clove garlic, minced
• 2 Tbsp all-purpose flour
• 3 cups chicken stock
• 28 ounces whole tomatoes, pureed, including the juice
• 1 1/2 tsp sugar
• 1 sprig thyme
• salt and freshly ground black pepper
• 3 Tbsp fresh basil, chopped

Preparation

Step 1

In a non-reactive stock pot or dutch oven, add the butter and olive oil to melt the butter. Add the onions and garlic, and cook until the onions turn translucent. Take care not to brown them. Stir in the flour until the onion and garlic are coated. Pour in the broth, pureed tomatoes, sugar, thyme and about a 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the soup to a simmer over medium-high heat, stirring as needed to keep the soup from sticking on the bottom of the pot. Reduce heat to low to simmer, covered for 40 minutes. Remove the thyme and let the soup cool a litte before pureeing with a blender or immersion blender. Reheat if needed and serve garnished with fresh herbs and a grilled cheese sandwich.