2 Tablespoons extra virgin olive oil
3 lbs. plum tomatoes or Pomi chopped tomatoes
1 sweet Vidalia onion
3 Tbsp. extra virgin olive oil
2-3 cloves roasted garlic, minced to a paste
1 Tbsp. fresh thyme, chiffonade
1/4 tsp. hot sauce
4 cups chicken stock
¼ cup heavy cream
4 Tbsp. fresh basil, chiffonade
Sauté onion in olive oil until onions are transparent. Add tomatoes and cook until onions are caramelized. Process tomatoes and onions in a food processor to desired smoothness. I prefer some pieces to remain.
Place tomato and onion mixture in a large non-reactive sauce pot over medium-high heat. Add thyme and hot sauce. Add chicken stock and cream and bring to boil.
Reduce heat and simmer uncovered until soup thickens slightly, approximately 25 minutes. Sprinkle with croutons and fresh basil before serving.
2 Tbsp. (1/4 stick) unsalted butter
24 1/4-inch-thick French baguette bread slices
1 cup grated Gruyere cheese
1 tsp. minced fresh thyme
1 tsp. minced fresh sage
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over.
Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls.
Top each with croutons and serve.