Cream of Tomato Soup

a sprig of thyme
1 bay leaf
1/2 teaspoon of red pepper flakes
4 tablespoons unsalted butter
1 cup finely chopped onion
1 cup water
1/3 cup tomato paste
1-1/2 cans whole tomatoes (28 fluid ounces each, juice reserved)
4 cloves garlic, minced
2 cups half-and-half or milk
1 tablespoon packed light brown sugar
salt and pepper to taste (use white pepper if you have it)
Melt 2 tablespoons of the butter in a large stockpot. Add the onion and cook until the onions have softened, about 5 minutes.
Combine the tomato paste and the water and mix well; add to the butter and onion.
Add the thyme, bay leaf and red pepper flakes; cook for 2 minutes, stirring often.
Add the tomatoes and half of the reserved tomato juice. With a spoon, break up the tomatoes slightly. Add the garlic.
Bring the soup to a boil; reduce heat, cover and simmer for 30 minutes.
After 30 minutes, puree the soup in a blender or food processor.
Return the soup to the stockpot and add the remaining butter, the half-and-half or milk and the brown sugar. Taste the soup and add salt and pepper to taste (I used 1 teaspoon of salt and a 1/4 teaspoon of white pepper.) Mix well.
You can either serve the soup as is or you can prepare the puff pastry crowns.
Enjoy!