1 medium yellow onion
2 cloves garlic
1/2 cup dry white wine
1 28-oz can diced tomatoes (Muir Glen)
1 28-oz can whole fire roasted tomatoes (Muir Glen)
1/2 pint (8 oz) whipping cream
Extra virgin olive oil
Dried herbs: basil, thyme, and oregano
Dash of cayenne pepper
1/2 tsp. sugar
Add a couple tablespoons of extra virgin olive oil to a soup pot and turn heat to medium-low. Chop the onion and the two cloves of garlic and add them to the pot. Adjust the heat as necessary so they cook and will turn translucent. Add the dried herbs, sugar, and a dash of cayenne pepper. Cook until the onions are translucent, about 10 minutes. Add the 1/2 cup of dry white wine, turn the flame to medium heat, and allow the wine to mostly cook out.
Add the two cans of tomatoes. Using an immersion blender, blend until chunky or the desired consistency. Note, an immersion blender will not blend until smooth, for that you will need to use a standing blender.