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Prep Time: 10 minutes, Cook Time: 20 minutes, Serves: 4 to 6 2 Tbsp. Henry's Extra Virgin Olive Oil 2 Tbsp. Henry's Unsalted Butter 1/2 tsp. red pepper flakes 1 medium organic yellow onion, diced 6 cloves garlic, minced 3 bay leaves 2 tsp. thyme 1 Tbsp. basil 1 (28 oz.) can Diced Tomatoes 1 (28 oz.) can Crushed Tomatoes with Basil 3 Tbsp. Tomato Paste 2 tsp. sugar 1/2 c. heavy cream or Henry's Plain Soymilk sea salt and black pepper to taste Heat oil and butter in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds to infuse the oil and butter with spice. Add onions and garlic. Cook for about 5 minutes, or until very soft. Add bay leaves, thyme, and basil. Stir. Add tomatoes, tomato paste and sugar. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Puree about half the soup in a blender, or use a hand stick blender and blend to a chunky puree. Stir in cream. Season with salt and pepper. Taste and adjust seasonings. Ladle into bowls and serve with grilled panini! |
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