1/4 lb. butter
2 tbsp. oil
1 lg. onion, thinly sliced
1/2 tsp. dried thyme
1/2 tsp. dried basil
Salt and pepper to taste
1 tsp. sugar
1 c. milk
2 1/2 lbs. fresh tomatoes, quartered OR
1 (35 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
4 chicken bouillon cubes, dissolved in 3 1/4 cup water
1/4 c. flour
1/2 c. water

Melt butter in Dutch oven size pan. Add oil. Add onion, basil, thyme, salt and pepper; cook, stirring, until onion is wilted. Add tomatoes and tomato paste. Stir to blend. Cook 10 minutes.

Meanwhile, place flour in small bowl. Add 1/2 cup water and blend to smooth paste. Stir into tomato mixture. Add bouillon cubes dissolved in water. Cook 20 minutes, stirring frequently. Puree in blender or food processor in quarters or thirds. Return to pan; stir in sugar and milk. Heat to serving temperature. Great with croutons.