• Heat olive oil in large saucepan set over medium-high heat; cook onion and garlic, stirring, for about 5 minutes or until onion is tender.
• Stir in flour; cook, stirring constantly, for 3 minutes. Pour in chicken stock and bring to boil, stirring, until thickened. Add tomatoes, thyme and basil. Reduce heat to low; simmer for 10 minutes. Remove from heat.
• Using immersion blender, blender or food processor, and being careful not to splash, pulse tomato mixture until smooth, adding additional chicken stock if necessary to reach desired consistency. Return to saucepan over low heat; simmer until heated through. Season with salt and pepper to taste.
• Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil (if using).

Provided by Chef Jim Coleman