Barbara's Tomato Soup

Heat ? cup butter in a kettle and add olive oil. Add onion, thyme, basil, salt and pepper. Cook, stirring occasionally until the onion is wilted and it almost has the consistency of marmalade. Add tomatoes and tomato paste and stir to blend. Place flour in a small mixing bowl and add about 5 Tbs of the stock, stirring to blend. Stir this into the tomato mixture. Add the remaining chicken stock and simmer 30 minutes, stirring frequently all over the bottom of the kettle to prevent sticking or scorching. Put the soup through a food mill (kitchenaid attachment). Return to the heat and add the sugar (if needed) and cream. Simmer, stirring occasionally, about 5 minutes. Add the remaining butter (I skip it), swirling it around the soup. Top each with a garlic crouton and serve. (Garlic croutons are just basic bruschetta. Toast bread under broiler. Then rub with a clove of garlic, drizzle with oil, and sprinkle with salt.)