- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion, chopped
- 1-3 cloves garlic, minced (I used 3 small ones, but 1 big one would do it)
- 2 Tbsp all-purpose flour (I used a gluten-free flour blend)
- 1 28-oz. can Italian stewed tomatoes (DO NOT drain, you want those juices!)
- 1 1/2 cups chicken broth
- 1 cup heavy whipping cream
- salt and pepper to taste
Warm oil and butter in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened. Add garlic and cook until slightly softened and starts to smell a little garlicky, about a minute or so. Stir in flour to blend and stir for about a minute.
Add tomatoes, juice and all! Add chicken broth (if you're using frozen homemade stock, just through it in frozen, it'll melt!). Increase heat to high and bring to a boil. Whisk constantly, about 3 minutes, until slightly thickened.
Poor soup into blender (Be careful, its really hot. You may want to use a ladle so it doesn't splash. You may need to work in batches. I did it in 2 batches. You only want to fill the blender about 1/2 full so it doesn't spill over...that would hurt!). Blend and puree until smooth. Pour back into saucepan. Stir in cream and cook over low heat for 3-5 minutes, until heated through. Do not boil! Season with salt and pepper to your liking.