4 Ingredient Creamy Tomato Soup for Two
Ingreadient
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1/2 onion, quartered
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1 (14.5 ounce) can diced tomatoes with basil, garlic, and olive oil
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2 teaspoons butter
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1/4 cup heavy cream, divided
Direction
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Preheat the oven to 375 degrees F (190 degrees C).
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Roughly quarter the onion half, and separate the pieces. Place onion pieces on a baking tray. Open the can of diced tomatoes. Carefully drizzle some of the liquid onto the onion.
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Roast onions in the preheated oven until soft, about 25 minutes. Place onions and tomatoes in a high-powered blender, such as a Vitamix. Cover tightly and blend on high for 40 seconds.
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Melt butter in a saucepan over medium heat. Carefully pour in the tomato mixture, and cook, stirring occasionally until hot, about 3 minutes. Stir in 3 tablespoons cream.
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Ladle soup into bowls, and drizzle remaining cream over each serving.
