- 2 tablespoon unsalted butter
- 1 yellow onion, diced
- 1 clove garlic, halved
- 1 (28-ounce) can whole, peeled, Italian plum tomatoes
- 2 cups chicken broth
- 1 teaspoon sugar
- 1 bay leaf
- 1/2 cup heavy cream, divided
- salt and freshly ground black pepper to taste
- 1 tablespoon freshly sliced chives
- Melt butter in a saucepan over medium heat.
- Add the onion with a pinch of salt.
- Cook, stirring occasionally, for about 10-12 minutes until the onion is soft and golden.
- Add tomatoes (do not drain) to the saucepan and use a wooden spoon, or potato masher to break into large chunks.
- Add garlic, sugar, bay leaf, and 2 cups chicken broth, and bring up to a simmer. Simmer for 30 minutes.
- Remove from heat, and take out the bay leaf.
- Carefully puree the soup in small batches in a blender until very smooth.
- Return the soup to the saucepan; place over medium-low heat, and bring back to a simmer.
- Add the cream, reserving 2-3 tablespoons for the garnish, and stir to combine.
- Season with salt and freshly ground black pepper to taste.
- Place the remaining heavy cream in a small mixing bowl and whisk vigorously for 1 minute or until slightly thickened and frothy.
- Ladle the hot soup into bowl, and drizzle over some of the whipped cream.
- Garnish with chives and serve immediately.