In a large pot on high heat add 1 tbsp butter, olive oil, garlic, onions, thyme and chili pepper flakes. Cook for 5-7 minutes, until onions are translucent. Add crushed tomatoes and all 5 tomatoes. Cook for 3 minutes then add 1 cup of water. Bring to boil, add half of the handful of fresh basil, lower heat, cover and simmer for 40 minutes.
Halfway through, add 1/2 cup of water, stir well and cover. It’s good to check on your soup every 10 minutes or so to make sure the bottom isn’t burning.
Use either a hand mixer or blender to puree your soup. Add the salt, remaining butter and water, and stir well. Season some more to adjust the taste and/or add a little water if you prefer it to be thinner.