1/2 c. butter
2 tbsp. olive oil
1 lg. onion, thinly sliced
1 tsp. fresh dill or 1/2 tsp. dried
1 tsp. fresh thyme or 1/2 dried
1 tsp. fresh basil, or 1/2 dried
8 med. tomatoes, peeled and cut into chunks OR
1 (28 oz.) and 1 (15 oz.) can Italian plum tomatoes, drained
3 tbsp. tomato paste

Combine butter, oil, and herbs in 4-5 quart saucepan. Add onion and cook over low heat, stirring occasionally until onion is soft and golden. Add tomatoes and paste. Simmer uncovered 10 minutes, stirring occasionally.

1/4 c. flour
3 3/4 c. chicken stock
1 - 3 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. white pepper

1 c. whipped cream OR sour cream (or I use yogurt)
1/2 c. freshly grated parmesan cheese

Blend flour and 1/2 cup chicken stock in a small bowl until flour dissolves. Add to tomato mixture with remaining stock and seasonings. Bring to a boil. Reduce heat and simmer uncovered 25 minutes, stirring occasionally. Remove soup in batches to blender or food processor and puree. Add sugar. (At this point, the soup can be refrigerated for three days or frozen.)

Fold parmesan cheese into whipping (whipped) cream or yogurt or sour cream. Ladle hot soup into bowls and add a dollop of cream. Can be heated under broiler if desired. Serve soup garnished with croutons, snipped dill or chilled.