Preparation / Directions:
Heat the olive oil in a sturdy, non-reactive saucepan. Add the onion, garlic, thyme, and oregano, and cook over medium heat for 5 minutes. Then add the tomato pieces, tomato paste, sugar, salt, pepper and water. Mix well, bring to a boil, cover, reduce the heat to low, and boil gently for 15 minutes.
Push the tomato mixture through a food mill fitted with a fine screen. (The soup can be made to this point up to 1 day ahead and refrigerated.)
At serving time, heat the soup, and add the butter a little at a time, stirring it in gently until incorporated. Then, if a smoother, creamier-textured soup is desired, emulsify the mixture with a handheld immersion blender for 15 to 20 seconds.
Divide the soup among four soup plates, and drizzle about 1 tablespoon of Basil Oil over the top of each serving (do not stir it in) to decorate as well as flavor the soup.
Serve immediately.
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