Heirloom Tomato Soup

My friend Sara and I canned gorgeous heirloom tomatoes from Happy Girl last summer, and so I went looking for a recipe to use up my last couple of jars.  This one was perfect - not-too-fussy tomato soup that really lets the tomato flavor shine through. The flavors are simple and uncomplicated - which is exactly what I want from tomato soup.  It's also thick and almost creamy, even though it doesn't contain any milk or cream.  It's the perfect accompaniment to a grilled cheese sandwich made with extra sharp cheddar...especially if you like to dip your sandwich into your soup! 

Heirloom Tomato Soup (adapted from Fine Cooking, via use real butter)
Makes 2 servings

1 T olive oil
1/2 T butter
1/2 large red onion, coarsely chopped
1 large garlic clove, peeled and coarsely chopped
1 T all-purpose flour
1-1/2 cups chicken broth
1 pint home-canned heirloom tomatoes (or substitute a 16-ounce can of whole tomatoes)
1/2 tsp sugar
1 sprig fresh oregano
Salt and pepper

1. Melt the oil and butter together in a large pot over medium heat.  Add the onion and garlic, and cook until translucent and soft, stirring occasionally.  Stir in the flour until the onion and garlic are coated and the flour just begins to brown.
2. Pour in the broth, tomatoes (with their juice), sugar, oregano, and a few good grinds of pepper.  Bring soup to a simmer over medium-high heat, and simmer for about 20 minutes, stirring occasionally.
3. Remove the oregano, and then puree the soup using an immersion blender, regular blender, or food processor.  Taste and adjust for salt and pepper.
4. Return soup to pot and simmer for another five minutes or so. Serve with grilled cheese sandwiches.