Ingredients:

4 tablespoons butter
¼ cup diced onion
1 clove garlic minced
28 ounces canned whole tomatoes
2 1/2 cups chicken stock
1 teaspoon tomato bouillon see notes
1 cup heavy cream
Salt and pepper to taste

Directions:

Heat the butter in a large saucepan until melted.

Add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for 30 seconds more.

Add the tomatoes, chicken stock, and bouillon to the pot and bring to a boil. Reduce to a simmer and cook for 45 minutes, stirring occasionally.

Transfer the soup to a blender and carefully blend until smooth and return to the pot. Alternately, use an immersion blender (preferred method) to puree the soup in the pot.

Stir in the heavy cream and cook for a couple minutes until warmed through. Taste and season with additional salt or pepper, if desired.

Servings: 1 cup

Nutritional Information: Calories: 266, Fat: 24g, Carbohydrates: 10g, Fiber: 3g, Protein: 5g