ingredients (serves 6):
2 Tbs unsalted butter
1 onion, coarsely chopped
1 to 2 garlic cloves (optional)
2 (14 oz) cans whole peeled tomatoes
coarse salt and freshly ground pepper
1 1/2 cups water
1/2 cup heavy cream (optional)
melt butter in medium stock pot over medium heat. cook onion and garlic, stirring constantly, until soft and transparent (about 3 minutes). add tomatoes with juices and water. season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
in batches: transfer tomato mix to blender- puree tomato mix. return soup to clean pot and set over low heat. whisk in cream, season with salt and pepper.
serve immediately or transfer to bowl inside another bowl with ice water. cool completely and put in an air tight container in the fridge. reheat over medium heat until heated through.
*courtesy of martha stewart