1 medium red onion diced
2 fifteen-ounce cans whole peeled tomatoes
1 tablespoon chopped fresh basil (add more if desired)
2 teaspoons chopped fresh thyme
2 cups beef stock
4 ounces unsalted butter
2 tablespoons extra virgin olive oil
2 tablespoons brown sugar
1/2 cup heavy cream
Fresh ground black pepper
Place diced onions, butter, thyme, salt, and pepper in a soup pot and cook until golden brown. Add tomatoes and basil. Bring to a boil then simmer for 25 minutes. And stock, sugar, and bring to a boil then simmer for another 25 minutes. Remove from heat and add cream. Let soup cool for ten minutes. Puree in batches in a blender or with a hand mixer until smooth. Reheat before eating. Adjust salt and pepper to taste. Serve with French bread and butter or whatever you like with your tomato soup.
Basil mint oil garnish
1/4 bunch fresh mint
1/4 bunch fresh Basil
1 cup canola or other neutral oil (not olive oil!)
Blanch mint and basil in boiling water for 30 seconds. Immediately place in a bowl of iced water to stop cooking. Squeeze excess water from mint and basil and place in a blender with along with canola oil. Puree at high speed. Use as garnish for the soup. Place in a squeeze bottle or use a teaspoon to make a design on the soup in a bowl. Enjoy.