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Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until softened.
Add the aromatics. Add the garlic, thyme, salt, and pepper, then stir for another minute.
Add the tomatoes and broth. Add the tomatoes and broth, then simmer on low heat for 30 minutes, stirring occasionally.
Blend. Use an immersion blender to blend the soup to a creamy texture. Alternatively, for an ultra-smooth texture (which I prefer), transfer the soup to a blender and blend in batches, then return it to the pot. If you'd like a creamier texture, feel free to add a few tablespoons of heavy cream.
Garnish and serve. Serve the tomato soup in bowls, and if you'd like, garnish with a drizzle of extra olive oil, some parmesan crisps, and fresh herbs.