TBSP unsalted butter
med yellow onions, chopped
cloves garlic, chopped
ounces canned whole plum tomatoes
cups chicken broth
tsp sea salt
tsp black pepper, freshly ground
Melt butter in a large saucepan over med-low heat. Add onion and garlic, cook stirring, until onions have softened, about 15 mins. Add tomatoes, chicken stock, salt and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft. (10 to 20 mins) Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to sauce pan and place over medium heat. Cool until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.