Simple, fragrant and satisfying, this creamy, buttery tomato soup is great for dinner or a lunchbox thermos.

Creamed Tomato Soup

1/4 cup butter - divided use
2 tablespoons vegetable oil
2 onions, chopped
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried basil
1/4 teaspoon salt
1/4 teaspoon ground black 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

1. Melt half the butter with the oil in a deep, heavy pan over medium heat. Add onions to hot pan; 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 18 to 20 minutes, still stirring occasionally.
2. 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.
3. Remove from heat and allow to cool. Purée in a food processor or blender, straining out any remaining solids or seed. Return to the kettle, reheat, and stir in sugar, cream and milk. Simmer a few minutes, whisking in remaining butter just before serving.

Makes 12 servings.