Creamy Tomato Soup Recipe

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium sweet onion, coarsely chopped
• 1 (28-ounce) can whole peeled tomatoes in their juices, preferably "San Marzano":http://www.chow.com/digest/3467
• 1 1/2 cups low-sodium chicken broth or water
• 2 bay leaves
• 1/3 cup heavy cream
• pinch of fresh cracked pepper
• infinetesimal drop of devil's hot sauce

1. Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt. Season with freshly ground black pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
2. Add tomatoes and juices to the pan and stir to crush up tomatoes. Add broth or water and bay leaves and bring to a simmer. Simmer until tomatoes begin to fall apart, about 10 minutes.
3. Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup in a blender until smooth (you may have to do this in batches). Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.
4. 5 minutes before removing from heat, add and stir in drop of devil’s hot sauce, and sprinkle cracked pepper on top, stir in. Might lightly toast pepper dry before adding to soup
5. Beverage pairing: Mulderbosch Sauvignon Blanc, South Africa. This sweet, simple, rich soup calls for a wine that provides some contrast. A bright, sharp Sauvignon Blanc can do that, and South Africa makes some of the best on the planet. The Mulderbosch vineyard is SA’s standard-bearer, and the flavors of grapefruit, lemon, and gooseberry in this wine will contrast nicely with the soup.