Classic Tomato Soup

Tomato soup and grilled cheese are two of my favorite things for lunch.  I grew up on Campbell's but why can't I make my own?  I think this will be something I will work on over the next few weeks while tomatoes are plentiful.

2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 tbsp. all purpose flour
3 C. homemade or low sodium chicken broth
28oz. can whole, peeled plum tomatoes, pureed
1 1/2 tsp. granulated sugar
1 sprig fresh thyme
Kosher salt and freshly ground pepper
3 tbsp. thinly sliced fresh basil, chives or dill

Heat the oil and butter in a 5 to 6 quart Dutch oven over medium low heat until the butter melts.  Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes.  Add the flour and stir to coat onion and garlic.

Add the broth, pureed tomatoes, sugar, thyme and 1/4 tsp. each salt and pepper.  Bring to a simmer over medium high heat, stirring to make sure that the flour does not stick to the bottom of the pan.  Reduce heat to low, cover and simmer for 40 minutes.  Discard the thyme sprig.

Let cool briefly and then puree in 2 or 3 batches in a blender or food processor.  Rinse the pot and return the soup to the pot.  Season to taste with salt and pepper.  Reheat if necessary.  Serve warm but not hot, garnished with the herbs.