Feisty Sun-dried Tomato Soup

Saute onions and garlic in butter and olive oil, over medium-high heat, for 4 minutes. Add sun-dried tomatoes, drained Ro-Tel tomatoes, tomato paste, and thyme; cook for several minutes; stirring frequently. Add reserved tomato juice and chicken broth. Bring to a boil; reduce heat to simmer. Simmer until vegetables are very soft, about 20 minutes.

Transfer small batches of soup to a blender and puree. Return to the pot and warm over low heat. Stir in heavy cream and check seasoning. Add more chicken stock if you like your soup thinner.