Ingredients:

• 3 tbsp butter

• ½ onion diced

• 2 garlic cloves, minced

• Pinch red pepper flakes

• 28 oz can crushed tomatoes

• 14.5 oz can diced fire roasted tomatoes

• 1 can chicken broth

• 1 tsp salt

• ½ tsp black pepper

• 6 tbsp heavy cream
   

Preparation:

1. In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, 5 to 7 minutes.

2. Add garlic and red pepper and cook for 30 seconds. 

3. Add broth. Bring to a simmer, and cook for 15 minutes. Remove from heat.

4. 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.

5. Stir in cream and salt and pepper to taste. Reheat over medium heat if necessary and enjoy!