Broiled Tomato Soup

Broiled Tomato Soup
This is the Good One. From my good friend Meghan. (watch for more of her recipes- she is a great cook) I have a strong opinion that once tried all of your other tomato soup recipes and cans will have to be disgarded. It is also fabulous for picky eaters because you puree the dreaded onions and other such items. YUM!!!
serves 6

1/2 cup butter

2 T olive oil
1 large onion, thinly sliced
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp fresh dill
8 med. fresh tomatoes, peeled and cut into pieces,
or 40 ounces of canned Italian-style tomatoes, drained
I use the cans
3 T tomato paste
4 T flour
3 3/4 cup chicken stock
1 tsp sugar
salt and pepper
Garnish:
1 cup cream, whipped
1/2 cup grated Parmesan cheese
In a 4-5 quart saucepan, heat the butter and olive oil. Add the
onion, thyme, basil and dill. Cook, stirring occasionally until the onion is soft and golden.
Add the tomatoes and tomato paste, and stir to blend. Simmer uncovered for 10 minutes.
In a small mixing bowl, blend the flour and add 1/2 cup of the chicken stock with a wire whisk. Add it to the tomato and onion mixture. Add the remaining chicken broth and simmer uncovered for 30 minutes. Stir frequently down to the bottom of the pan to prevent scorching.
Puree the soup in a blender. Return to the saucepan. Add salt and pepper to taste.
Garnish:
In a bowl, fold the parmesan cheese into the whipped cream.
Preheat the broiler. Pour the hot soup into small, individual oven-proof
dishes or into one large casserole. Float the whipped cream-Parmesan
mixture on top. Sprinkle extra Parmesan over it. Broil 6 inches from
heat until golden brown, about 30 seconds to a minute. Do not let the
cream burn. Serve immediately.