2 Tb olive oil
1 Tb butter
1 huge Vidalia onion, cut for sautéing
2 Tb flour
3 cups broth (homemade if you can get it—either chicken or veggie stock)
Prepared tomatoes (see blog for how to do this and if you save the juice subtract from broth)
1 large sprig of fresh thyme
3 Tb combination of these herbs—whatever you wish- Basil, Chives, Dill
Sauté onion in the oil and butter. After onions are translucent, add the flour and combine to form the roux. Add tomatoes and stir. Add your choice of broth.
Add crushed pepper and kosher salt. Add your choice of a combination of 3 Tbs of fresh basil, chives and dill.
Secure blender. (My husband made a wonderful version of “countertop tomato soup” from not securing the blender, so I am paranoid! I do this in small batches at a coarse setting, as I like a little texture, but this is an individual preference. This soup is easy and nourishing.