2 tablespoons olive oil
1 cup yellow onion, diced (about 1 onion)
2 garlic cloves, minced
1 (28 ounce) can of whole San Marzano tomatoes (in juice)
1 tablespoon tomato paste
1/2 teaspoon sugar
3 cups chicken stock (or veggie stock)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup heavy cream
3 ounces goat cheese, softened
1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and saute for about 5-7 minutes, or until translucent and tender. Add the garlic to the top of the diced onions and cook for about 1 minute, or until fragrant.
2. Add the tomatoes, tomato paste, sugar, chicken stock, salt, pepper, and stir. Cook the soup for 15 to 20 minutes.
3. In batches, carefully transfer the tomato mixture to the blender. Blend on low, being sure to let steam escape. Blending hot soup is a little dangerous so be careful! When you're done blending it all, transfer it back to the soup pot.
4. Reheat the soup just until hot. Mix in the heavy cream and goat cheese.
Yields 4 servings