¼ cup butter, plus 2 tablespoons
2 large red onion, thinly sliced
1 teaspoon thyme
1 teaspoon basil
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 (28 oz. can) Italian style tomato
3 tablespoons tomato paste
½ cup all-purpose flour
2 (10 oz. cans) condensed chicken broth
1 teaspoon sugar
3 tablespoons fresh parsley, chopped
2½ cups water

Heat butter in large Dutch oven.

1. Add onion, thyme, and basil, salt and pepper. 

2. Sauté over low heat until onion is tender. 

3. Stir in tomatoes and tomato paste. 

4. Combine flour and 1 can broth in a small bowl, stirring until well blended; add to tomato mixture, stirring well. 

5. Add water, sugar, and remaining broth. 

6. Bring to a boil; reduce heat, and simmer 30 minutes. Stirring often. 

7. Let cool.

Pour soup mixture ¼ at a time, into electric blender container, process until smooth. 

1. Return mixture to Dutch oven and heat thoroughly. 

2. Garnish with chopped parsley.