Step 1

Heat the butter in a large saucepan until melted.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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