2 T olive oil
1 small onion, diced
1 clove garlic, minced
3 sprigs fresh thyme – may substitute dried
1-2 T basil (or dill)
28 oz crushed tomatoes
1 1/2 C chicken broth
3 T honey
1 1/2 t salt
1/4 t ground pepper
1/3 c heavy cream
In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender – about 7 minutes. Add the garlic, thyme, and basil and stir until fragrant. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently, until reduced by a quarter – approx. 15-20 minutes. Puree in blender – BE CAREFUL as soup will be extremely hot and has a tendency to go everywhere if you’re not looking. Return to pot and add cream. Heat gently and adjust seasonings. Good with soft French bread or grilled cheese sandwiches.

I love this recipe. I love homemade soup on a cold and dreary day. Yum.

Recipe from Fine Cooking