Cream of tomato soup

1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic, stirring constantly, until soft and translucent, about 3 minutes.

2. Add tomatoes and chicken stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer for 10 minutes.

3. Blend soup with an immersion blender in the pot until smooth.

4. Whisk 1/2 cream into the soup and adjust levels of salt and pepper. If soup is too thick, add more chicken stock; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.