Homemade Tomato Soup
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)
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.