| 1 | tablespoon butter or olive oil |
| 1 | large onion, chopped (1 cup) |
| 2 | cloves garlic, finely chopped |
| 2 | cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained |
| 1 3/4 | cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth |
| 2 | tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley |
| 1 | teaspoon sugar |
| 1/4 | teaspoon crushed red pepper flakes |
| 1/2 | cup whipping cream |
Serve with...
Beef-Pesto Panini
Total Time:
15 min
| 1. | In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender. |
| 2. | Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes. |
| 3. | In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil. |
| No change. |
|
| Serve this creamy tomato soup with a grilled cheese sandwich made with Manchego, Gruyère or white Cheddar. |
Nutrition Information:
190 ( 110); 12g ( 8g, 0g); 40mg; 520mg; 15g ( 3g, 9g); 4g 15%; 20%; 10%; 15% 1/2 ; 0 ; 1 ; 2 1/2 1
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