1/2 white onion chopped
2 Tbsp ground pink salt
1/2 Tbsp fresh ground pepper
4 smashed garlic cloves
1 tsp garlic paste
28oz cans of San Marzano tomatoes (reduced acidity)
16 oz of chicken stock or broth
1/2 cup of heavy cream (optional)
(You’ll want to use a 4-5 Qt pot) Turn on stove to medium heat and then add the olive oil allowing it to heat up some. Once the olive oil is warm enough to cook the onions (not burn them) add the onions, salt, pepper, garlic, garlic paste. Then let them cook down some to flavor the oil.
Once that’s done you want to add the 3 cans of tomatoes (undrained) and the chicken stock or broth. Let everything simmer on low to medium heat for about 30 minutes. The next step requires all ingredients to be blended, either in a blender or with a handheld emulsion blender.
Once blended well, add the 1/2 cup of heavy cream (optional) and blend again in the blender or with an emulsion blender. You want to do this so the fat content from the heavy cream doesn’t separate in the soup. Keep on low heat for 5 min and enjoy!