Tomato-Garlic Soup - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter or 1 tablespoon margarine
2 large yellow onions, quartered and thinly sliced
10 garlic cloves, minced
4 medium tomatoes, peeled and chopped (2-1/2 cups)
1 3/4 cups low sodium beef broth
1 (8 ounce) can low-sodium tomato sauce
1 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon sugar or 1/2 teaspoon Splenda sugar substitute
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced parsley

Preparation

In a large nonstick saucepan, heat the olive oil and butter over moderately high heat. Add onions and garlic. Lower the heat to moderately low and cook for 25 minutes or until the onions are very soft and goden, stirring often.
Stir in tomatoes, broth, tomato sauce, thyme, bay leaf, sugar, salt, and pepper. Bring to a boil. Lower the heat and sinner, covered, for 15 minutes. Discard the bay leaf. Stir in the minced parsley.