Simply Delicious Tomato Soup

• 2 T extra-virgin olive oil
• 1 T unsalted butter
• 1 large yellow onion, finely chopped (about 1 1/4 cups)
• 1 large garlic clove, smashed and peeled
• 2 T all-purpose flour
• 3 c lower-salt chicken broth
• 28-oz. can whole peeled plum tomatoes, pureed with the juice (preferably San Marzano)
• 1 1/2 t sugar
• 1/2 t fresh thyme leaves or 1/4 t dried thyme
• Kosher salt and black pepper
• 1/2 c plain yogurt (you can substitute sour cream or creme fraiche)
• 1 T minced basil
• 1 T minced scallion
• 1/2 T prepared white horseradish

1. In a non-reactive Dutch oven, heat oil and butter over medium-low heat until butter melts. Add onion and garlic; cook, stirring occasionally, until soft but not browned, about 8 minutes. Add flour; stir to coat onion and garlic.
2. Add broth, tomatoes, sugar, thyme, 1/2 t salt, and 1/4 t pepper. Bring to a simmer over medium-high heat, stirring to make sure flour does not stick. Reduce heat to low; cover and simmer for 40 minutes.
3. While soup cooks, mix yogurt, basil, scallion, and horseradish. Season to taste with salt and black pepper.
4. Cool soup briefly, then puree in 2-3 batches in blender. Return soup to clean pot and keep warm. Season to taste with salt and pepper.
5. Ladle into bowls and garnish with a dollop of the yogurt mixture.

t, t, yellow onion, garlic, t, lowersalt, tomatoes, sugar, thyme, kosher salt, plain yogurt, t, t, t

Taken from www.epicurious.com/recipes/member/views/simply-delicious-tomato-soup-50104017 (may not work)