Ingredients
1/2 cup butter2 tablespoons olive oil1 large onion, sliced2 sprigs fresh thyme4 fresh basil leaves1 teaspoon salt1/4 teaspoon freshly ground black pepper2-1/2 pounds diced fresh ripe tomatoes3 tablespoons tomato paste1/4 cup all-purpose flour3-3/4 cups chicken broth, divided1 teaspoon sugar1 cup heavy whipping creamCROUTONS:8 slices day-old french or Italian bread1 large garlic clove, sliced lengthwise2 tablespoons olive oil
Preparation
In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes.
Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently.
Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally.
To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.
