Classic Tomato Soup

4 Tablespoons of butter ( 1/2 stick )
2 Tablespoons olive oil
1 medium onion ( I use red onion )
Coarse salt and ground pepper
1/4 cup of all- purpose flour ( I use unbleached flour )
3 Tablespoons tomato paste
2 cans ( 14 1/2 oz each ) reduced sodium chicken broth
2 cans ( 28 oz each ) whole peeled tomatoes in juice
4 leaves of fresh basil *


Using a 5 quart saucepan melt butter; add oil and onion and season with salt and pepper. Cook until the onion is translucent, amount 5 minutes. Stir in flour and tomato paste; cook 1 minute.

To saucepan, add basil, broth and tomatoes, breaking the tomatoes with your fingers. Bring to boil; reduce heat and simmer, 30 minutes.

Working in batches puree half of the soup in a blender until smooth; return to pot. Season with salt and pepper. Serve immediately or let it cool to room temperature before dividing amount air tight containers ( leaving 1 inch of space at the top ) and freezing.

* Options
Instead of basil you can use 2 springs of fresh thyme.

You can serve this with fresh strips of basil and some fresh Parmesan cheese or the typical American way with grilled cheese. If you want a different way of making grilled cheese let me know.