Step 1

Add the butter and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.

Step 2

Stir in the garlic and stir until fragrant for 30 seconds.

Step 3

Add in the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, covered, with the lid slightly ajar.

Step 4

Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and salt. Season with additional salt & pepper as needed.