On medium heat, melt butter in a medium saucepan.
Add minced garlic and onion powder.
Cook until garlic is lightly golden brown, stirring constantly.
Add tomatoes (undrained), chicken broth, salt, and pepper. Bring to a boil.
Once boiling, reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat.
Using an immersion blender, puree until smooth.
Whisk in heavy cream. Serve hot. Enjoy!