Creamed Tomato Soup recipe

3 Tb. butter for sauteing
2 Tb. oil
2 lg. onions, chopped
1/2 ts. thyme, crushed
1 ts. basil
1 dash salt and pepper
10 med. tomatoes, ripe,
coarsely chopped
5 Tb. tomato paste
1/3 c. flour
6 c. chicken broth
1 1/2 ts. sugar
1 c. cream
1 c. milk
2 Tb. butter

Combine butter and oil in soup pot; add
onions, spices and salt and pepper.
When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes.
Blend flour with equal amounts of chicken broth; add to tomato mixture and mix well.
Slowly add remaining chicken broth, stirring well.
Simmer, covered over low heat for about 30 minutes.
Stir occasionally to prevent soup from sticking to bottom of pot.
Put soup through blender in small batches.
Reheat puree and stir in sugar, cream and milk.
Simmer a few minutes; add remaining butter just before serving.