12 ounces tomato sauce or diced tomatoes (I used fresh tomatoes - peeled each and every single one)
2 cups chicken broth
1/4 cup tomato paste
1 cup heavy cream (or half/half or whole milk)
sea salt & pepper
Combine all ingredients in saucepan. If using diced tomatoes, use stick blender to make the soup smooth. Heat on medium high about 5-10 minutes but do not boil.