1 oz. butter
1 t. thyme
1/2 c. dry sherry
1 can San Marzano tomatoes, drained with the seeds removed
2 c. chicken stock
1/2 c. cream
salt and pepper to taste
Slowly sweat onions in butter until translucent (about 30 minutes).
Add thyme, sherry, tomatoes and stock. Simmer for 20 minutes. Add cream and continue to simmer 10 more minutes. Puree in a blender until smooth. Season with salt and pepper.
This soup can be made up to 48 hours ahead and reheated to serve.