• Heat a large saucepan or Dutch oven over medium heat until shimmering. Add olive oil and butter and heat until oil is shimmering. Add onions and cook until softened and translucent, about 3-4 minutes.
  2 tbsp olive oil, 2 tbsp unsalted butter, 1 medium yellow onion
• Add garlic and cook 30 seconds until fragrant and bloomed. Dissolve the sugar in the water and add to the pot.
  3 cloves garlic, ¼ water, 2 tsp sugar
• Add tomatoes, chicken stock, salt and pepper. Bring to a boil and cook 5 minutes.
  2 28 oz. cans whole peeled Marzano D.O.P tomatoes w/juice, 1 14.5 oz. can unsalted chicken stock (about 1¾ cups), 1½-2 tsp kosher salt, ⅛ tsp freshly ground black pepper
• Place tomato/onion mixture in a food processor, blender, or hand blender to puree. If desired, once pureed, pour the mixture through a wire-mesh sieve and use a rubber spatula to press the mixture through the sieve.
• Place the crushed red pepper flakes, basil, fines herbes, and basil in a small cheesecloth bag that has been tightly closed and tied. Place the herb bag in the tomato mixture and bring to a simmer. Cook, uncovered, 15-20 minutes, stirring often.
  ⅛ tsp crushed red pepper flakes, 1 tbsp dried sweet basil, 1 tsp fines herbes blend
• If desired, add a drizzle of olive oil to each serving of tomato soup once it has been divided into separate serving bowls.
• Serve with chopped fresh basil and cheesy crostini. Enjoy!
  fresh basil

Instructions for Cheesy Crostini:

• Remove any rinds from the hard cheese pieces and freeze them to use in other recipes, if desired.
  ½-¾ lb. cheese pieces
• Grate any hard cheeses and cut softer cheeses into ½-1 inch pieces.
• Place the cheeses, garlic, wine, and about ½ tsp black pepper in the bowl of a food processor. Process about 30 seconds or until a smooth (not too soft) mixture forms. Taste, and if needed, add a pinch of kosher salt. (Cheese is usually salty, so additional salt probably won’t be needed.)
  1 clove garlic, ¼ cup dry white wine or unsalted chicken broth, ¼-½ tsp freshly ground black pepper, kosher salt
• Serve the cheese spread cold or at room temperature or spread it on slices of baguette and broil for a minute or two (watch closely). Sprinkle the bread with chopped fresh parsley and serve immediately. Enjoy!
  2 tbsp chopped fresh parsley