In a large pot, cook the diced onion in the olive oil over medium-low heat. Stir frequently for about 15 minutes or until onions turn golden brown. Stirring constantly, add the minced garlic and cook 1 more minute making sure to not burn the garlic.
Add the chicken stock and can of tomatoes into the pot. Season with salt & pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Add the half & half and bring the soup back to a simmer for another 10 minutes, stirring frequently.
Serve with a dollop of sour cream, warm bread, grilled cheese, dollop of goat cheese & pesto swirl....the list never ends.