1/2 c. butter
2 tbsp. oil
2 med. onions, thinly sliced
2 tbsp. fresh, minced thyme or 1 tsp. dried
1 tbsp. fresh, minced basil or 1/2 tsp. dried
Salt & pepper
6 lg. peeled, cored, seeded & chopped tomatoes
1/4 c. flour
3 1/2 c. vegetable broth
1 c. heavy cream
Sugar

In a large, heavy pot, heat 1/4 cup butter and oil. Add onion, thyme, basil, salt and pepper to taste. Cook over medium heat until onions are soft. Add tomatoes and simmer until soft, about 10 minutes. Blend flour with small amount of broth and stir into tomato mixture. Add remaining broth and simmer 5 minutes, stirring constantly. Put soup through blender and blend until smooth. Return to heat and add cream and sugar to taste. Simmer, stirring constantly until heated through, about 5 minutes. Add remaining butter and blend in. Garnish with croutons.