Creamy Tomato & Caramelized Onion Bisque

Still getting summer tomatoes?  Make soup.  Didn't plant tomatoes this year?  Still make soup.

You can use fresh tomatoes, or canned crushed  tomatoes very well for this soup - this year was too busy for me to plant tomatoes so I used canned.  Either way, you can filter through a sieve, especially if you want to remove sends from fresh tomatoes.
1 large sweet onion, sliced
1 Tbsp olive oil plus 2 Tbsp butter

2 cloves garlic, minced
2 Tbsp fresh thyme leaves, minced
1 28-oz can crushed tomatoes
1 quart favorite broth (I used turkey broth)
1/4 cup cream sherry
1 cup heavy cream

Caramelize the onions in the oil and butter over medium-low heat for about 12-15 minutes, stirring often. The browner the onions, the ricer the soup. Add the garlic and thyme and cook another 2-3 minutes.

Add the tomatoes and broth, and bring to a gentle boil. Reduce to a simmer and cook for about 15-20 minutes. Add the sherry and return to the boil. Reduce heat and allow to cook another 10 minutes.

Add the cream and homogenize the soup with an immersion blender. If you wish, you can strain soup through a fine sieve. Serve garnished with mint.

Serves 6 as a soup course.