Cream of Tomato Soup with Puff Pastry

This is a kid's favorite soup...one that is always requested by Cymone.

Ingredients:
5 sprigs fresh thyme
1 bay leaf
4 Tbsp unsalted butter
1 C. onion, finely chopped
1 C. chicken or vegetable broth
1/3 C. tomato paste
4 large (2 Lbs) ripe tomatoes, peeled and quartered
4 cloves garlic, minced
2 C. half-and-half
2 Tbsp. honey
salt and pepper, to taste
Dried parsley
Pre-made puff pastry sheets

Directions:
- Preheat oven to 400 degrees (F).
- Unroll puff pastry sheets, cut rounds smaller than bowl tops.  Place rounds on baking sheet & bake until golden.  When done, set aside on wire rack to let cool.

- Melt 2 Tbsp in Dutch oven over medium heat.  Add onion and garlic.  Cook, stirring occasionally, until translucent, approx. 5 mins.
- Add broth, tomato paste and tomatoes.  Throw in thyme and bay leaf  Stir and bring to a boil.  Reduce heat.  Cover and simmer until tomatoes are tender (30 mins).
- When the tomatoes are tender, remove bay leaf and thyme sprigs.  Puree soup in a blender.  Return to pot.
- Add remaining butter and half-and-half, honey, and seasonings.  Heat through.
- Serve, top with puff pastry and garnish with parsley.