Ingredients

The following ingredients have 1 Servings
  • Immersion blender (OR)
  • Countertop blender
  • 1 tablespoon (14g) butter
  • ½ cup diced onion
  • 2 cloves garlic (minced)
  • Pinch of red pepper flakes (optional)
  • 1 14-ounce can tomatoes (whole, cubed, or crushed)
  • ¾ cup chicken broth or water
  • 3 tablespoons heavy cream
  • Salt and pepper

Instruction

  • In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, 5 to 7 minutes.
  • Add garlic and red pepper and cook for 30 seconds. 
  • Add tomatoes. If using whole tomatoes, crush with a spoon and simmer for 10 minutes to soften. If using diced tomatoes, simmer for 5 minutes. If using crushed tomatoes, continue to next step.
  • Add broth. Bring to a simmer, and cook for 15 minutes. Remove from heat.
  • If using an immersion blender, blend soup until mostly smooth. You may need to tilt the pot for the blender to work effectively. If using a countertop blender, cool the soup for 10 minutes before transferring it to the blender and blend until smooth or mostly smooth. If soup is too thick, you can blend in a little more broth or water. Return to saucepan.
  • Stir in cream and salt and pepper to taste. Reheat over medium heat if necessary and enjoy!