Classic Tomato Soup

In a Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook until soft but not brown, stirring occasionally. Add the flour and stir.

Add the broth, tomatoes, sugar, thyme and 1/4 teaspoon each of salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture. Reduce to low, cover and simmer for 40 minutes.

Discard the thyme sprig. If you have an immersion blender, blend until smooth. If you are using a conventional blender, let cool a bit and blend in batches, then return soup to the pot and reheat if necessary.

Adjust seasoning.

¡Que aproveche! Enjoy!