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1
Place a medium saucepan over medium-low heat and add the oil and butter.
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2
When the butter melts, add the onion and a big pinch of salt.
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3
Cook, stirring occasionally, until the onion is completely soft, about 15 minutes.
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4
(If at any point the onion looks like its beginning to brown, reduce the heat.)
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5
Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally.
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6
Increase the heat to medium and add the tomatoes and their juices to the pan.
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7
Roughly crush the tomatoes with the back of a wooden spoon and cook until theyre hot and beginning to soften, about 10 minutes.
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8
Add the broth or water and bring to a simmer.
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9
Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.
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10
Remove the soup from the heat and cool slightly, about 10 minutes.
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11
Puree the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully pureeing the soup in a couple of batches until smooth.
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12
Return the soup to the burner over low heat and stir in the cream.
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13
Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed.
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14
Serve in warmed bowls, as is or topped with the garnishes of your choice.
