– 1 tablespoon (14g) butter – 1/2 cup diced onion – 2 cloves garlic minced – Pinch of red pepper flakes optional – 1 14-ounce can tomatoes whole, cubed, or crushed – 3/4 cup chicken broth or water – 3 tablespoons heavy cream – Salt and pepper
Melt butter and cook onions until softened. Then add garlic and red pepper flakes and cook until golden and aromatic.
Add tomatoes and broth/water, bring to a simmer, and cook for about 15 minutes.
Use an immersion blender or countertop blender to blend the soup until smooth.
Stir in heavy cream. If the soup is thicker than you’d like, stir in just a bit of chicken broth or water.
Spoon into individual bowls. Serve and enjoy!!