1 onion, chopped

5 cloves garlic, chopped

3 tablespoons (45 ml) olive oil

1 1/2 cans (796 ml/28 oz each) crushed plum tomatoes

1/2 cup (125 ml) chicken broth

• 1/2 cup (125 ml) 35% or
• 1/2 cup (125 ml)15% cream

In a large saucepan over medium heat, soften the onion and garlic in the oil. Add the tomatoes and broth. Bring to a boil and cook over medium heat for 20 minutes.

Purée in a blender. Strain through a fine-mesh sieve. Stir in the cream and adjust the seasoning.

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