🍅In a large stock pot, stir together 3 tbsp olive oil, 1 seeded and minced habanero pepper, and 2 thinly sliced medium onions over medium heat. Season with salt and pepper, and cook until the onion is translucent, stirring often.
🍅Add 2 tbsp tomato paste and stir for 1 minute. Add 1 tsp salt, 3 tsp brown sugar, 2 cans whole plum tomatoes with their liquid (28 oz each), and 2 cups of chicken or vegetable stock and bring to a boil.
🍅When the soup is boiling, stir and break up the tomatoes a bit with a wooden spoon. Reduce heat to low and cover to maintain a gentle simmer for 30 minutes.
🍅Remove from the heat, uncover, and cool slightly. Puree using an immersion blender until smooth. (A regular blender can also be used, but let the soup cool for longer to avoid burns!)
🍅Stir in 1/2 cup of whole milk or cream (optional) and taste for salt. Adjust seasoning if needed and enjoy!
