Tomato Soup

1. In a saucepan over medium-low heat, combine butter. When the butter melts, add onions and a generous pinch of salt and saute lightly browned
2. Add garlic cloves and red pepper flakes and let it cook for five more minutes on a low flame. Keep stirring to avoid burning of the ingredients
3. Turn the heat to medium, add the tomatoes. Roughly crush the tomatoes with a wooden spoon and cook until they are mushy. Add vegetable stock and bring to a boil. Let the mixture simmer for about 15 minutes on a low flame.
4. Remove from heat and let cool. Puree the tomato mixture using an immersion blender. Transfer the saucepan back to the stove and reheat it. Stir in cream. Season with black pepper and more salt, if necessary.
5. Serve it steel tumblers and enjoy!

Garnish it with olive oil, basil, or grated parmesan cheese.

Trivia

• All around the world, there are more than 7500 tomato varieties grown.