Creamed Tomato Soup

Here's my favorite soup in da WORLD!  Don't's nothing like that crap tomato soup you're accustomed to seeing.  This is a Hungarian recipe.  I'd never been a fan of tomato soup until I tried some at a family owned Hungarian recipe and begged the owner for a recipe.

Creamed Tomato Soup

2 tablespoons of butter

2 tablespoons olive oil

2 onions, chopped

1/2 teaspoon crushed dried thyme

1/2 teaspoon crushed dried basil

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

2 (28-ounce) cans diced tomatoes, undrained

5 tablespoons tomato paste

6 cups chicken broth

1/3 cup all-purpose flour

1 1/2 teaspoons granulated sugar

1 cup whipping cream

1 cup milk

2 tablespoons of butter

Melt two tablespoons of butter with the oil in a deep, heavy pot over low/medium heat. Add onions and sprinkle with thyme, basil, salt, and pepper. Sauté seasoned onions, stirring occasionally, until tender, 8 to 10 minutes. Stir in tomatoes (with juice) and tomato paste; simmer for 20 minutes, still stirring occasionally.

Gradually combine chicken broth and flour, whisking to mix well. Add broth mixture to the tomato mixture; continue to simmer, covered, over low heat, for about 30 minutes. Stir occasionally to prevent the soup from sticking to the pan.

Remove from heat and allow to cool. Purée in a food processor or blender (I use this immersion blender right in the pot:  Cuisinart Immersion Blender). Return to the pot, reheat, and stir in sugar, cream and milk. Simmer a few minutes, whisking in remaining butter just before serving.