1 Tbsp Spectrum Canola Oil – Aisle 3                    

1 Small White Onion, sliced – Produce

1 Pint Organic Valley Heavy Cream – Aisle 1             

2 Large Cloves Garlic, minced – Produce

1 28oz Can Bionaturae Whole Tomatoes – Aisle 3     

4 Sprigs Fresh Thyme - Produce

¼ Pound Organic Valley Butter – Aisle 1                

1 Tsp Whole Black Peppercorn – Spices

1 Dried Bay Leave – Bulk Spices                         

Sea Salt to Taste

1 Cheese Cloth – Aisle 2

Assemble together the thyme, peppercorns & bay leaf, place in center of cheese cloth, make a small purse/sachet and wrap with twine and set aside. On medium low heat sauté onions in canola oil until translucent. Add Garlic and stir until fragrant. Add tomatoes and bring to a simmer. Add cream and seasoning purse to mixture, bring to a boil then remove from heat immediately. Add Butter and salt; allow soup to rest until butter is melted. Remove sachet. Place in blender and blend until smooth.