Homemade Tomato Soup

Ingredients

2 Tablespoons Extra Virgin olive oil, plus more for drizzeling

1 Tablespoon unsalted butter

1 large onion, finely chopped

2 cloves garlic, peeled and smashed

2 Tablespoons all-purpose flour

3 cups good quality chicken stock

1 (28-ounce) and 1 (14 ounce) can crushed tomatoes

1/2 teaspoon sugar

2 sprigs fresh thyme

salt and pepper to taste

Fresh chives, for garnish (optional)

Pepitas, for garnish (optional)

Preparation

In a Dutch oven or medium stockpot and the olive oil and butter and heat over a medium flame. Add the onion and sauté until tender, about 2-3 minutes. Next add the garlic and cook for an additional 30 seconds till fragrant.

Stir in the flour and cook, while stirring for 1 minute. Add the chicken stock , tomatoes, sugar and thyme and bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.

Remove from the heat and allow the cool slightly. When cool enough to handle, place the soup in a Cusinart fitted with a blade attachment and blend on high until smooth. Season to taste with salt and pepper.

Garnish with some additional olive oil, chopped chives and pepitas. Serve warm.