2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth (or veggie broth)
1 pkg Save the Season whole peeled tomatoes, puréed (include the juice)
1-1/2 tsp. sugar
Kosher salt and freshly ground black pepper
3 Tbs. dried basil
In a 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, basil and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary.