Made this soup on Sunday it is very nesty on a cold day. Be careful that the tomatoes are salt free and no sugar added.
Warm butter in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes.
Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes. Add all of the spices.
Using a hand blender puree everything in the saucepan. Then stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper.