Creamy Sun-Dried Tomato and Thyme Soup

From High Flavor Low Labor by JM Hirsch

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Step 1

In a large saucepan over medium-high, heat the oil. Add the onions and sauté until just tender, about 4 minutes. Add the garlic and thyme and sauté another 2 minutes. Add the crushed tomatoes and their juice, sun-dried tomatoes, and balsamic vinegar. Bring to a simmer, stirring frequently. Reduce heat to low and stir in the baking soda. Add the half-and-half, stir well, and bring to a simmer. Do not boil. Carefully transfer the Toyo, in batches if necessary, to a blender and purée until smooth. Season with salt and pepper.