Step 1

In a large nonreactive stock pot or Dutch oven, heat oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes.

Step 2

Add garlic and continue to cook, stirring for another 2 minutes until soft but not browned. Add flour and stir to coat onion and garlic for about 2 minutes.

Step 3

Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant.

Step 4

Add broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes.

Step 5

If you’re okay with a thicker soup, skip the next step (pureeing), season to taste and enjoy!

Step 6

If you prefer a smooth/pureed soup, allow soup to cool slightly, and using a blender, or food processor carefully purée the soup in small batches of about 3-4 cups at a time, OR use an immersion blender to completely puree directly in the pot. (If using a blender or food processor be sure to vent/crack the lid to avoid steam building up.) Return pureed soup to the pot.

Step 7

Season to taste with additional salt and pepper if needed. Serve warm. If desired, garnish with chopped fresh basil, chives, dill, sour cream, and/or your favorite crumbled or grated cheese.