Tomato soup

Rustic dice two onions to about a quarter inch; the soup is pureed so the cut need not be fine.

Press or mince the garlic.

Heat a deep three to four quart saucepan over medium and add the olive oil.

Add the onions, garlic and salt and sweat over medium five to seven minutes with no browning or caramelizing.

Stir in the tomato paste and fry it off for two minutes to open up its canned flavor.

Add two cans of whole peeled tomatoes.

Add the chicken stock, sugar, the chipotle in adobo and the chicken base.

Bring to a spirited simmer, drop to medium low and cook 15 to 20 minutes, stirring every three to five minutes.

Blend in two batches on high, 60 seconds for the first and one minute for the second.

Stir in 100 to 150 grams more stock to loosen it back to soup consistency.

Ladle into a bowl warmed in a 300F oven and top with minced chives, a drizzle of olive oil, grated parm and black pepper.