Sun-Dried Tomato Soup

This recipe I discovered last week and I have to say it's the best homemade tomato soup I have made yet.  I loved the fact that it didn't have bread in it which a lot of tomato soup recipes have making it a carbo load.

Sun-Dried Tomato Soup
serves 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil (I used the oil from the sun-dried tomatoes)
1 small onion, chopped
1 garlic clove, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped (use kitchen shears)
10 oz can mild Ro-Tel tomatoes, drained but juices reserved
20 oz chicken broth
2 thyme sprigs (or 1/4 teaspoon dried)
salt and freshly ground pepper to taste
2 tablespoons concentrated sun-dried tomato paste (or canned tomato paste)
1/4 cup heavy cream

Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes.  Add sun-dried tomatoes, drained tomatoes, tomato paste, and thyme; cook for several minutes stirring frequently.  Add reserved tomato juice and chicken broth.  Bring to a boil; reduce heat to simmer.  Simmer until vegetables are SUPER soft, about 20 minutes. 
 
Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in heavy cream and check seasoning.  Add more chicken stock if you like your soup thinner.

Link: http://oneperfectbite.blogspot.com/2011/01/sun-dried-tomato-soup.html