"We" just ate this soup for lunch. I say "we" because I ate my bowl while Martin was working on his grilled cheese sandwich and then he had to take the dog out so while he was gone I ate his bowl of soup too. I figured I'd share the wealth!
1 small onion (or half of a medium-large onion) chopped
2 of the big cans of petite diced tomatoes (they are something like 21 oz or so...)
1 box of chicken broth
approx. half a small (not tiny, just small) container of heavy whipping cream.
Heat the butter and garlic (not too much garlic) and sautee the onion until it looks right. Clear, but not browned. Add tomatoes (don't drain them!), stir it up, add the chicken broth and heat until it's simmering. Add the cream until it's a nice pink color--but be careful not to have your soup boiling when you add the cream, because it could curdle and although it won't kill you, it looks kind of gross. Simmer for awhile and add some dill. And salt. And pepper if you want it.
Sarah uses an immersion blender at the end to make it less chunky. Good idea!
VERY easy! And it re-heats very well! Enjoy!