I say tomato...

.... you say,
........ canned tomato soup?
You'll never want to eat it again after trying this easy recipe for homemade tomato soup.
I adapted the following recipe for this evening's supper, from a recipe that I found in a back issue of Martha Stewart's Everyday Food magazine(you know...those cute digest size magazines that are usually displayed near the supermarket check-out aisle?)
My small changes and additions are in purple (I say you must add the garlic!). Served with grilled cheese or BLT sandwiches, or simply with some tasty croutons or bruschetta, this makes a simple and flavorful meal.

Classic Tomato Soup
Serves 6

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1 medium onion, chopped (add one to two minced garlic cloves)
Coarse salt and ground pepper
1/4 cup all-purpose flour
3 tablespoons tomato paste
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme) (I used a half teaspoon dried oregano instead)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (veggie broth okay, too)
2 cans (28 ounces each) whole peeled plum tomatoes in juice

Directions
In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.

From Everyday Food