Creole Tomato Soup

I got this recipe from a Paula Deen cookbook.  The original directions call for it to be blended for a smooth soup, but we leave ours chunky.  I also tend to add more cayenne and garlic than suggested :)

4 tablespoons butter

2 medium yellow onions, chopped

2 garlic cloves, minced

1 tablespoon cajun seasoning

1/4 teaspoon cayenne pepper

2 (28 ounce) cans diced tomatoes

4 cups chicken broth

1 1/2 cups heavy cream

1 teaspoon salt

Directions:

1. 1
   In a large pot, melt the butter over med-high heat.
2. 2
   Add the onion and cook, stirring, until very tender, 7-10 minutes.
3. 3
   Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
4. 4
   Stir in the diced tomatoes and broth.
5. 5
   Simmer, uncovered, for 15 minutes.
6. 6
   Working in batches, transfer the soup to a blender or food processor and puree until smooth.
7. 7
   Return the soup to the pot.
8. 8
   Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
9. 9
   Serve piping hot.