Tomato Soup

Ingredients

• 2 tablespoon unsalted butter
• 1 yellow onion, diced
• 1 clove garlic, halved
• 1 (28-ounce) can whole, peeled, Italian plum tomatoes
• 2 cups chicken broth
• 1 teaspoon sugar
• 1 bay leaf
• ¹/₂ cup heavy cream, divided
• salt and freshly ground black pepper to taste
• 1 tablespoon freshly sliced chives

Cooking Instructions

1. Melt butter in a saucepan over medium heat.
2. Add the onion with a pinch of salt.
3. Cook, stirring occasionally, for about 10-12 minutes until the onion is soft and golden.
4. Add tomatoes (do not drain) to the saucepan and use a wooden spoon, or potato masher to break into large chunks.
5. Add garlic, sugar, bay leaf, and 2 cups chicken broth, and bring up to a simmer. Simmer for 30 minutes.
6. Remove from heat, and take out the bay leaf.
7. Carefully puree the soup in small batches in a blender until very smooth.
8. Return the soup to the saucepan; place over medium-low heat, and bring back to a simmer.
9. Add the cream, reserving 2-3 tablespoons for the garnish, and stir to combine.
10. Season with salt and freshly ground black pepper to taste.
11. Place the remaining heavy cream in a small mixing bowl and whisk vigorously for 1 minute or until slightly thickened and frothy.
12. Ladle the hot soup into bowl, and drizzle over some of the whipped cream.
13. Garnish with chives and serve immediately.