Fire Roasted Tomato Soup

 

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

• 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.