Step 1

In a large stock pot or dutch oven heat the butter over medium heat. Add the chopped onion and garlic and saute for 2-3 minutes until softened.

Step 2

Add the tomato paste and spices and stir well.

Step 3

Add the undrained canned tomatoes and allow the tomatoes to simmer until the liquid has reduced by about half. Add the chicken stock and stir well, simmer for 5 minutes.

Step 4

Use an immersion blender (or transfer to a heat proof blender) and blend the soup until it has reached your desired consistancy.

Step 5

Stir in the heavy cream and sweetener to taste. As salt and pepper as needed. Serve immediately.