Chop:

   - 3 onions

In the 5 qt pot, heat on medium-low:

   - 4 Tbs oil

   - 2 Tbs butter

When butter is melted, sauté onion until soft and translucent, stirring occasionally. Reduce heat if onions start to brown.

Add:

   - 3 cloves garlic

Cook for a few minues more, then add:

   - 1/4 cup flour

Cook for 1-2 more minutes then add:

   - 6 cups water

   - 2 (28 oz) cans crushed tomatoes

   - 2 Tbs sugar

   - 1 Tbs chicken soup base

   - 1 1/4 tsp salt

   - 1/2 tsp thyme

   - 1/2 tsp pepper

Bring to a simmer on medium-high while stirring. Reduce to low, cover and simmer for 40 minutes.

(Optional) Use the immersion blender until the soup is smooth.

Salt to taste. Stir in:

   - 3 Tbs butter (additional)