Tomato Soup with Basil Oil

• 1 tablespoon virgin olive oil
• 1 medium onion, coarsely chopped (1 cup)
• 2 large garlic cloves, peeled
• 2 sprigs of thyme
• 1 sprig of oregano
• 2 pounds of ripe tomatoes, cut into 2-inch chunks (5 cups)
• 2 1/2 tablespoons tomato paste
• 2 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons unsalted butter
• 4 tablespoons Basil Oil

1. Heat the olive oil in a large heavy saucepan.
2. Add the onion, garlic, thyme and oregano and cook over moderate heat for 5 minutes.
3. Stir in the tomatoes, tomato paste, sugar, salt, pepper and 1 1/4 cups of water and bring to a boil.
4. Cover, reduce the heat to low and simmer for 15 minutes.
5. Pass the soup through the fine disk of a food mill.
6. Rewarm the soup.
7. Add the butter a little at a time, stirring between additions.
8. Pour the soup into 4 soup plates or bowls and drizzle 1 tablespoon of the Basil Oil over each serving.

virgin olive oil, onion, garlic, thyme, oregano, tomatoes, tomato paste, sugar, salt, freshly ground pepper, unsalted butter, basil oil

Taken from www.foodandwine.com/recipes/tomato-soup-with-basil-oil (may not work)