Tomato Soup

1 tablespoon olive oil

1 yellow onion, roughly chopped

5 cloves garlic, roughly chopped

2- 28 ounce cans whole tomatoes (San Marzano)

16 ounces chicken stock

1 parmesan cheese rind

1 bunch fresh basil

salt and pepper to taste

1/4 cup (or more to taste) heavy cream

In a dutch oven, cook onion and garlic over medium heat until soft, about 10 minutes.  Add the tomatoes, chicken stock, cheese rind, basil, and salt and pepper.  Break up the tomatoes a little with a spoon.  Bring to a boil and then reduce to simmer.  Simmer, uncovered, for 30 minutes.

Remove cheese rind and blend the soup with an immersion blender until completely smooth.  Add the cream and serve.