A creamy and delicious tomato soup easy enough to make for dinner on a weeknight!
Heat the extra virgin olive oil in a stock pot over medium heat. Once hot add the diced onions and cook for 5-6 minutes, stirring occasionally, or until the onion is soft and translucent.
Add the minced garlic and stir for 1 minute, making sure not to let the garlic burn.
Turn down heat to medium-low and stir in the whole wheat flour. Add a small splash or two of broth and stir for 1-2 minutes to keep flour from clumping.
Next add the can of crushed tomatoes and broth. Add oregano, thyme, and salt.
Increase heat and bring soup to a boil, then reduce heat to low and simmer, uncovered for 20-25 minutes.
Turn off the burner and use an immersion blender to blend soup until smooth. All of the onions and tomatoes should be pureed.
If using, add in heavy cream and stir. Season with black pepper.