2T unsalted butter
1 & 1/2 cups sweet onion, diced
3 cloves garlic, minced
2 carrots, diced
1 28oz. can San Marzano tomatoes with juices
3 cups vegetable broth
1 sprig basil
1/2 tsp. dried thyme
In a small bowl, crush the tomatoes by hand. Set aside.
In a Dutch oven or 6 quart soup pot, heat the oil and butter.
Add the onion and sauté for a few minutes until softened. Add the garlic and stir until fragrant, a minute or so.
Add the carrots and continue to stir until slightly softened, 5 minutes.
Add the flour and stir.
Add the tomatoes with juices, broth, basil, and thyme.
Let the soup simmer for 30 minutes allowing the flavors to combine. Add a little S&P here.
Ladle some of the soup into a blender and purée until smooth. Do this 6-7 times until almost all or all of the soup has been blended.
Add the sherry and stir to combine. Adjust salt here.
Add the heavy cream to each individual soup bowl before serving. *DO NOT put the heavy cream into the original soup pot unless you plan on eating all of it in one serving.