1 large onion, chopped
3 cloves garlic, minced
2 tbsp. olive oil
4 cans Amy’s Organic Soups – Chunky Tomato Bisque
1 tbsp. San Marzano tomato paste
1 tbsp. fresh thyme leaves, chopped
1 tbsp. good balsamic vinegar
2 tbsp. red wine vinegar
2 or 3 dashes of tabasco sauce
1/4 cup creme fraiche
Cayenne pepper, just a dash or to your taste
Salt and freshly ground pepper to taste
In a large pot, saute onions and garlic in olive oil until the onions are tender, not brown. Add all 4 cans of soup to onions and garlic along with tomato paste, chopped thyme leaves, balsamic and red wine vinegars and tabasco. Bring to a simmer and cook, covered for 30 minutes. Use immersion blender or food processor to puree the soup. Add creme fraiche, salt and freshly ground pepper to taste. Add a few dashs, or more if desired, of cayenne pepper. Serve in bowls with a crostini with a spread of goat cheese floating on the top. Serves 6 to 8.