Tomato Basil Soup

Paired perfectly with a grilled cheese sandwich!

Ingredients:

2 tbs extra-virgin olive oil

1 tbsp unsalted butter

1/2 large white onion

1 large clove garlic (minced)

2 tbsp all-purpose flour

3 cups vegetable broth

28-oz can fire roasted tomatoes

1 tsp sugar

Salt and pepper (to taste)

2 tbsp of basil

1 tsp red pepper (optional)

Directions:

1. Heat oil and butter in non-reactive Dutch oven over medium low heat until butter melts.

2. Add onion and garlic until onion turns translucent. After the onion turns translucent add the flour.

3. Add tomatoes, sugar, salt and pepper as well as the chicken broth.

4. Bring to a simmer over medium-high heat while stirring to make sure nothing sticks to the bottom of the pot.

5. Reduce the heat to low, cover and simmer 40 minutes.

6. Let cool briefly then purée in a blender until smooth.

7. Serve warm and garnish with more basil.