The Best Tomato Soup

• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, diced
• 4 sprigs fresh thyme
• 2 cups chicken broth
• 1 (28 ounce) cansanmarzano diced tomatoes
• 3 tablespoons tomato paste
• 3 tablespoons honey
• 12 cup heavy whipping cream
• fresh ground salt
• fresh ground pepper
• 1 tablespoon fresh parsley, chopped
• 13 cup grated parmesan cheese
• 6 fresh basil leaves, chopped

1. In your stove top dutch oven, heat oil and butter.
2. Add onion and cook over medium heat until lightly brown, stirring often.
3. Add garlic and thyme, stir 2 minutes.
4. Add tomatoes, chicken broth, honey, tomato paste, salt and pepper.
5. Bring to boil, then turn heat down until soup is just a simmer.
6. Cook for about 15 minutes.
7. Take 3/4 of the soup and put in blender in small batches.
8. Puree soup and return to soup pot, add heavy cream, Parmesan cheese, parsley and basil.
9. Simmer for 1/2 hour.
10. Serve with garlic bread and enjoy !

unsalted butter, extra virgin olive oil, yellow onion, garlic, thyme, chicken broth, tomatoes, tomato paste, honey, heavy whipping cream, fresh ground salt, fresh ground pepper, fresh parsley, parmesan cheese, fresh basil

Taken from www.food.com/recipe/the-best-tomato-soup-291824 (may not work)