Ingredients:

2 TBS butter
2 TBS olive oil
2 Cups onion, chopped
3 garlic cloves, peeled and smashed
2 Tsp kosher salt
2 TBS flour
28 oz can tomatoes (including juice)
2 Cups chicken or vegetable broth
2 basil sprigs (1 tsp dried basil)

Directions:

1. Heat 2 tablespoons butter and 2 tablespoons olive oil in a saucepan. 
2. Add two cups chopped onion, 3 smashed and peeled garlic cloves, and 2 teaspoons kosher salt. 
3. Cook stirring often until soft and golden 6-8 minutes. 
4. Stir in 2 tablespoons all-purpose flour; cook 1 minute.  
5. Add a 28-ounce can of any kind of tomatoes—whole, diced or crushed—including juice,
   2 cups of chicken or vegetable broth and 2 basil sprigs or 1 teaspoon dried basil. 
6. Bring to boil, cover, reduce heat to low and simmer until tomatoes break down, about 20 minutes. 
7. Cool slightly. 
8. Puree in a blender until smooth, season with salt and pepper. 
9. Re-warm to serve. 

TIP: When blending, place a dish towel on top of the blender pitcher and hold it in place to keep the top from coming off the pitcher.  

Adapted from Martha Stewart Living, September 2018