2 tablespoons of butter
1 onion diced
2 teaspoons of minced garlic
1 28 oz can of stewed tomatoes
4 oz of heavy cream
1 1/2 cup of chicken broth
1 teaspoon of salt
1/2 teaspoon of black pepper
Melt the butter. Add onion and garlic and cook on low heat until onion is clear. Add the stewed tomatoes, chicken broth and cream. Add salt and pepper and bring to a boil over medium heat. Lower heat and simmer for 10 minutes. It's ready to serve.
