• • medium pot

  • food processor/blender OR immersion blender

• 1 28 oz can whole San Marzano tomatoes (you can use other tomatoes, but if you can find San Marzano brand it is amazing---but also a little more expensive)

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 cloves garlic, minced

• 1 small onion, diced (this is optional)

• 1 tsp red pepper flakes, or more to taste

• 1 1/2 cups chicken or vegetable broth

• 1/3 cup heavy cream

• salt/pepper

1) In a medium pot, add the tablespoons of butter and olive oil and heat on low. Add diced onions and minced garlic, heating until the onions are translucent but not browned (7 minutes or so). Add red pepper flakes.

2) Add can of San Marzano tomatoes, using the back of a spoon to crush the tomatoes against the medium pot. Heat on medium for 10 minutes while tomatoes begin to fall apart and soften.

3) Then, add the chicken/vegetable broth. Heavy simmer for another 15 minutes.

4) Remove the pot from the heat and let cool for 5-10 minutes.

5.)Put the soup in a blender/food processor or use the immersion blender to blend the soup.

6) Add the heavy cream, stir to combine.

7) Garnish with parm, olive oil, pesto, more pepper, if you want!