Tomato puree soup

Ingredients:

• 2 tablespoons unsalted butter
• Half a medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon chopped fresh thyme leaves
• 1 can (800 g) of canned chopped tomatoes
• 1 can (425g) canned fire-roasted tomatoes, diced
• 1.5 cups chicken broth
• 1/4 cup heavy cream
• A pinch of freshly grated nutmeg
• 2 tbsp finely chopped fresh chives
• Special equipment: immersion blender

Preparation:

1. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute.
2. Increase the heat to medium-high and add both cans of tomatoes, the broth, and the cream. Bring to a boil, reduce the heat to maintain a gentle simmer, and simmer until the soup thickens slightly and the flavors meld, about 20 minutes.
3. Blend the soup with an immersion blender until almost smooth. Add nutmeg and season with salt and pepper to taste. Serve the soup in cups or small bowls, garnished with green onions.