Garden Tomato Soup

Instructions

1. . Bring a large pot of water to boil. Score an X on the bottom of each tomato. Blanch tomatoes for 30 seconds, then transfer to ice water. Peel, core, and roughly chop.
2. . Heat olive oil and butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. . Add chopped tomatoes, vegetable broth, basil, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. . Remove from heat and blend until smooth using an immersion blender.
5. . Stir in sugar, salt, and pepper to taste. Add cream if desired. Serve hot with fresh basil and crusty bread.