To make an easy recipe for creamy tomato soup, saute 2 chopped red onions in olive oil until tender. Season with salt and add garlic. Stir in a 28-ounce can of crushed tomatoes and 4 cups of chicken stock. Simmer for 15 minutes, then puree with an immersion blender. Stir in 1 cup of heavy cream, a bunch of torn basil and ground black pepper. Simmer for 15 minutes.
Alternatively, combine two 15-ounce containers of chicken or vegetable stock with a 28-ounce can of crushed tomatoes in a saucepan over medium heat. When soup begins to bubble, stir in 1 cup of heavy cream. Season with salt and pepper to taste and then simmer for 15 minutes. Puree soup with an immersion blender and then serve with basil chiffonade and croutons.
Another method comes from Martha Stewart and involves melting 2 tablespoons of butter in a stockpot over medium heat. Add 1 chopped onion and 2 cloves of garlic. Cook for 3 minutes and then add two 14-ounce cans of whole tomatoes and 1 1/2 cups of chicken stock. Season with salt and pepper and simmer for 10 minutes. Puree the soup in a blender, and then return to pot. Whisk in 1/2 cup of heavy cream.