Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter or butter alternative
• 1 medium yellow onion, diced
• 2 medium garlic cloves, minced
• 1 can whole peeled tomatoes with juice (28 oz.)
• 1 ½ cups chicken or vegetable broth
• ⅓ cup heavy cream or dairy alternative
• Olive oil to drizzle

Directions

1. Place medium saucepan over medium-low heat, add oil and butter. When butter melts, add onion and ¼  teaspoon of salt. Cook until onion is completely soft, stirring occasionally for 15 minutes. Add the garlic and cook for five more minutes, stirring occasionally. 

2. Increase heat to medium and add tomatoes and their juices to pan. Roughly crush tomatoes and cook until hot and beginning to soften, about 10 minutes. Add broth and bring to a simmer. Cook at medium and simmer until tomatoes being to fall apart, about 15 more minutes.

3. Remove soup from heat and let cool about 10 minutes. Using an immersion blender or counter top blender, carefully puree soup in batches until smooth. Return soup to low heat and stir in cream. Add black pepper and salt to taste. Drizzle with olive oil before serving.