Creamy Tomato Soup

Another quick, satisfying soup that's the perfect companion to grilled cheese sandwiches. I almost always double this. (recipe from my dad and sister Liz)

2 tablespoons butter
one onion, chopped
28 oz can Muir Glen Fire Roasted crushed tomatoes
14 oz can Muir Glen Fire Roasted diced tomatoes
2 carrots, chopped into large pieces
2 cups chicken or vegetable broth
2 tablespoons fresh parsley, chopped with kitchen scissors
1/2 teaspoon dried thyme
5 tablespoons whipping cream or half and half
kosher salt and black pepper, to taste

Melt butter in a large saucepan and saute the onion for about 5 minutes. Stir in both kinds of canned tomatoes, carrots, broth, parsley and thyme, and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.

Puree soup with stick blender, or in cuisinart or blender (I like to leave it a bit chunky). Stir in cream and reheat slowly over low heat, then season with salt and pepper. Can garnish with more parsley if you like.

*Use a 2-burner griddle to make a big batch of grilled cheese sandwiches fast. Layer bread and cheese slices, then butter the griddle. Put heavy plates on top of the sandwiches to help speed them along.