I found this recipe on the Internet but cannot find the link.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, roughly chopped
- 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano or SM brand in photo.
- 1.5 cups low-sodium chicken broth (or more if you like a thinner soup)
- 2 bay leaves
- 1/3 cup heavy cream (I use half-and-half)
- 1/2 teaspoon kosher salt
- Pepper, to tast
- Pinch of red pepper flakes
- Heat oil and butter in a medium saucepan over medium heat.
- Once butter foams, add onion, a big pinch of salt and red pepper flakes. Season with freshly ground black pepper.
- Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
- Add tomatoes and juices to the pan and stir to crush up tomatoes.
- Add broth and bay leaves and bring to a simmer; simmer until tomatoes begin to fall apart, about 10 minutes.
- Remove from heat, discard bay leaves, and allow soup to cool slightly.
- Carefully purée soup in a blender (or immersion blender) until smooth.
- Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired. Add a teaspoon or two of sugar, if needed.