Step 1

Add butter and olive oil to a Dutch oven, or a large heavy pot, over medium heat. When butter has melted, add onion, garlic, and red pepper flakes. Sautée until onions are lightly-brown and fragrant.

Step 2

Add canned tomatoes to the pot with all their juices. Season with thyme, salt and pepper. Add basil leaves to the pot. Stir well.

Step 3

Allow the tomato soup to simmer uncovered for 25-30 minutes. Do a taste test. Add more salt, if needed. Drizzle a bit of olive oil over the top.

Step 4

Transfer soup to a blender. Process until smooth. Return soup to pot.

Step 5

Ladle into bowls. Garnish with a drizzle of olive oil, twists of freshly-ground pepper, a swirl of heavy cream, a generous sprinkle of grated parmesan, and a scattering of torn basil leaves.