Fresh Tomato Soup

1/2 c butter
2 tbs olive oil
1 large onion, sliced
chicken bouillon, basil, garlic powder
2 1/2 pounds fresh, ripe tomatoes, skinned and cut up, or
2 cans (16 oz. each) Italian tomatoes, undrained
3 tbs tomato paste
1/4 c flour
3 3/4 c chicken broth
1 tsp. sugar
1 c whipping cream or half and half

In a large saucepan, heat butter and oil over medium heat. Add sliced onions. Cook, stirring occasionally until onions are soft. Season onions liberally with bouillon, basil, and garlic while cooking. Add tomatoes and tomato paste. Stir, and simmer for 10 minutes. In a small bowl, combine flour and 1/4 c broth until smooth. Stir into tomato mixture and add remaining broth. Reduce heat. Simmer 30 minutes, stirring frequently to prevent scorching. Remove from heat and allow to cool before pureeing in blender. Return pureed soup to the pan, add sugar and cream, and heat through. Season to taste with more herbs and salt, if needed.

From Kris Horn, Amanda Detling, and Joni Rennick