Ingredients
4 tablespoons butter
1 large onion, coarsely chopped
2 cloves finely chopped garlic
2 (28 oz) cans whole tomatoes in juice
1 can (15 oz) tomato sauce
4 cups chicken broth
salt and pepper
optional:
2 t crushed red pepper
1 t thyme
1 t basil
1/4-1/2 cup heavy cream
Preparation
Melt butter in large pot over medium-high heat. Add onion and cook until onions are soft (5-7 minutes.) Add garlic and saute for a minute more. Add both cans of whole tomatoes with juice, tomato sauce and chicken broth and bring to a boil. Simmer for 15 minutes. Puree with immersion blender or puree in batches in food processor.
