4 TBS butter
1 medium onion, cut in wedges
1 28-oz can whole tomatoes, UNDRAINED
2 cups chicken stock
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper - or to taste
pinch of sugar
In a large pot, melt the butter and add the rest of the ingredients.
Bring to a boil; reduce heat and simmer, uncovered, for 30 to 40 minutes
or until onions are soft.
In a blender, blend until smooth.
Add a little milk or cream, if desired.
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