Classic Tomato Soup

1. 1

   In a Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook until soft but not brown, stirring occasionally. Add the flour and stir.

2. 2

   Add the broth, tomatoes, sugar, thyme and 1/4 teaspoon each of salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture. Reduce to low, cover and simmer for 40 minutes.

3. 3

   Discard the thyme sprig. If you have an immersion blender, blend until smooth. If you are using a conventional blender, let cool a bit and blend in batches, then return soup to the pot and reheat if necessary.

4. 4

   Adjust seasoning.

5. 5

   Que aproveche! Enjoy!

* Per serving · 4 servings · Values may vary.

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