Easy Tomato Soup

A classic! And the absolute quickest soup I can throw together.

Adapted from It's All Easy

2 Tbsp olive oil
2 Tbsp unsalted butter
1 large onion, thinly sliced
2 tsp kosher salt, plus more to taste
3 garlic cloves, thinly sliced
3 tablespoons tomato paste
5 large basil leaves
1 (28oz) can whole San Marzano tomatoes with their juices
2 cups chicken stock
Freshly ground black pepper
1/4 C cream

1. Over medium, heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven. Add the onion and salt; cover the pot and cook for 10 minutes. 

2. Add the garlic, tomato paste, and basil leaves and sauté for 2 minutes. Add the canned tomatoes with their juices and chicken stock.

3. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes.

4. Use an immersion/stick blender and blend the soup directly in the pot. Taste for seasoning and stir in the cream.