Creamy Tomato Soup

2 tablespoons olive oil1 large yellow onion, diced4 cloves garlic, minced2 teaspoons fresh thyme leaves1 can (28 ounces) crushed tomatoes6 oil-packed sun-dried tomatoes, roughly chopped2 tablespoons balsamic vinegar 1/2 teaspoon baking soda1 cup regular or fat-free half-and-halfSalt and freshly ground black pepper, to tasteHeat the olive oil in a large saucepan over a medium-high heat. Add the onion and saute, stirring often, until just tender, about 4 minutes. Add the garlic and thyme and saute another 2 minutes.Add the crushed tomatoes, sun-dried tomatoes and balsamic vinegar. Bring to a simmer, stirring frequently. Reduce heat to low and stir in the baking soda. Add the half-and-half, stir well and bring to a simmer. Do not boil.Use an immersion blender to puree the soup in the saucepan. Alternatively, use a ladle to carefully transfer the soup, in batches if necessary, to a blender and puree until smooth. Return to pan. Season with salt and pepper to taste.Serves four.Cook's note: This recipe works equally well with regular and fat-free half-and-half (the latter produces a lower-fat version).