This is one of the best tomato soups ever from my favorite restaurant, The Kitchen. You will make this over and over and over again!! I find I add at least another cup (or more) of cream, depending on what tomatoes I use. The flavor is so good from the slowly simmered onions in butter mixed with the tomatoes. Serves 8-10.
1 1/3 sticks good quality unsalted butter
1 large onion, diced
48 oz. good quality whole peeled organic tomatoes, undrained
1/3 cup heavy cream
good quality extra virgin olive oil, for finishing
They recommend using San Marzano brand of tomatoes, if you cannot find them, any good quality tomato will work.
In a large pan, melt butter over low heat. Add the onion and a good pinch of salt. Reduce heat to very low, cover and cook onions 30 minutes, until translucent and soft but not browned. Add the tomatoes with their juices. Increase heat to simmer and cook 25 minutes.
Working in batches, blend tomato onion mixture in the food processor or blender, adding cream while blending. Taste and adjust seasoning. Serve hot, drizzled with a little olive oil.