Tomato Bisque
A taste sensation from the pages of Fine Cooking.

SERVES 2
2 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
3 sprigs fresh thyme, hearty
1 (28 ounce) can crushed tomatoes
1 1/2 cups reduced-sodium chicken broth
3 tablespoons honey
1 1/2 teaspoons coarse salt, more to taste
1/4 teaspoon finely ground black pepper, more to taste
1/3 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley (optional)

In a medium pot, heat the oil.
Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
Add the garlic and thyme; stir until fragrant, about 1 minute.
Add the tomatoes, broth, honey, salt, and pepper.
Bring to a boil over high heat.
Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
Return it to the pot and stir in the cream.
Heat gently and adjust the seasonings.
Ladle into bowls, sprinkle with the parsley if using, and serve immediately.