Garden Tomato Soup

Saute:

1 onion sliced thinly
1 stick of butter
2 tlbs. olive oil

almost immediately add spices and saute until onions are clear:

1/2 tsp. dill
1/2 tsp. thyme
1/2 tsp. basil

Add:

2 - 28 oz. cans of Italian Plumb tomatoes (no basil)
3 tlbs. tomato paste

mix together and add:

1/4 c. flour mixed with about 1/2 c. of chicken broth from a 48 oz. can of chicken broth

Add the rest of the chicken broth

Bring to a boil stirring here and there to keep them from burning.

Simmer 20 min.

Puree and add:

1 tsp. sugar
1 tsp salt
1/2 tsp pepper

Optional:  Add 1 c. whipping cream and serve with grated parmesan cheese