Servings: Serves 8

2 T olive oil 2 T olive oil
2 c diced (1-inch) onion 2 c diced (1-inch) onion
3 garlic cloves, crushed 3 garlic cloves, crushed
1 T fresh thyme leaves, or 1 t dried thyme 1 T fresh thyme leaves, or 1 t dried thyme
1 T all-purpose flour 1 T all-purpose flour
2½ c water 2½ c water
2½ lbs very ripe tomatoes, cut into chunks 2½ lbs very ripe tomatoes, cut into chunks
3 T tomato paste 3 T tomato paste
2 t salt 2 t salt
1½ t sugar 1½ t sugar
1 t freshly ground black pepper 1 t freshly ground black pepper
½ cup heavy cream ½ cup heavy cream

Heat the oil in a heavy saucepan. Add the onion and cook for 2 minutes over high heat. Stir in the garlic and thyme. Sprinkle the flour on top and mix well. Add the water and mix it in, then add the tomatoes, tomato paste, salt, sugar, and pepper and bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes.
Let the soup cool for 15 to 30 minutes, then process it in batches in a stand blender for at least 30 seconds per batch. For an even creamier soup, transfer to a deep bowl and blend for 15 to 20 seconds with a hand blender. Stir in the cream. Serve hot or cold.