Tomato Basil Soup

1 onion, chopped
3 Tbs. butter
dash of olive oil
salt and pepper
basil, to taste (I used dried basil, and I would say it start with about a teaspoon and go from there)
4 Tbs. flour
1 cup chicken broth
2 cans (about 15 oz each) stewed tomatoes, puree at least 1 can
1 cup milk
1 pint heavy cream

Saute onion butter, olive oil, salt and pepper, and basil until onions are tender.

Combine flour and broth slowly, then add to onions.  Add tomatoes, milk, and cream.

Simmer 30 minutes.  Garnish with croutons and freshly grated Parmesan cheese.

*I just read today that if you boil your low-fat milk, it will make for a grainy soup.  So, if you use low-fat (or even skim like I do) be sure you only simmer it!