Heat olive oil in a medium pan over medium high heat. Add diced onion and cook for 8 minutes until soft. You do not want it to get browned so lower the temp if needed.
Add minced garlic and cook for 1 more minute
Add can of tomatoes, chicken broth, and salt and pepper to taste. Simmer over medium high heat for 5 minutes.
Remove pan from heat. Use an immersion blender to get the soup to a smooth, thick consistency.
Return pan to medium heat. Add cream and stir until combined. Ladle into a bowl and enjoy alongside a grilled cheese.