Classic Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions

1. Warm the oil and butter in a 5- to 6-quart nonreactive Dutch oven over medium-low heat; once the butter has melted, stir in the onion and garlic. Cook them, giving the pot a stir now and then, until they’re tender without taking on color, about 8 minutes. Sprinkle in the flour and stir until the onion and garlic are coated.
2. Pour in the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Raise the heat to medium-high and bring the soup to a simmer, stirring as it heats so the flour doesn’t settle onto the bottom of the pot. Turn the heat down to low, put on the lid, and let it simmer for 40 minutes.
3. Fish out the thyme sprig. Let the soup cool for a bit, then blend it in 2 or 3 batches in a blender or food processor. Give the pot a rinse, return the soup to it, and adjust the seasoning with salt and pepper. Warm it again if needed. Serve it warm, rather than hot, finished with the herbs or a dollop of one of the garnishes.