Ellie Krieger'S Creamy Tomato Soup

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans no salt added diced tomatoes
• 2 tablespoons tomato paste
• 2 cups low sodium chicken broth or 2 cups vegetable broth
• 2 tablespoons heavy cream
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons chopped fresh chives

1. Heat the oil in a large soup pot over medium heat.
2. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
5. Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
6. Remove from the heat and allow to cool slightly, about 15 minutes.
7. Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
8. Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
9. Serve garnished with the chives.
10. 160 calories per 1 1/2 cup serving.

olive oil, onion, garlic, salt, tomato paste, chicken broth, heavy cream, sugar, salt, white pepper, fresh chives

Taken from www.food.com/recipe/ellie-kriegers-creamy-tomato-soup-485324 (may not work)