Tony Sobieski'S Tomato Soup - cooking recipe

Ingredients

5 Tbsp. unsalted butter
2 Tbsp. olive oil
3 medium size onions
1/2 tsp. thyme
3/4 tsp. basil
salt and pepper to taste
10 medium size fresh tomatoes or 2 (1 lb.) cans tomatoes
4 Tbsp. tomato paste
6 c. chicken stock
1 1/2 tsp. sugar
1 1/2 c. heavy cream (for creamy soup) or half and half (for a lighter soup)

Preparation

Place 3 tablespoons of butter and the olive oil in a soup kettle; heat over a low flame.
Peel and dice the onions.
Saute the onions in the soup kettle, sprinkling them with thyme, basil, salt and pepper, stirring occasionally.
Cut and mash the tomatoes in a bowl.
When the onions are yellowed and soft, stir in the tomatoes and tomato paste; simmer for 10 minutes.
Pour 1/4 cup of chicken stock into a small bowl; stir in the flour.
Add this liquid to the tomatoes and onions, mixing well.
Add the remainder of the chicken stock to the tomatoes, stirring well.
Cover the soup kettle; simmer the soup over low heat for 30 minutes.