Ingredients
| 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 | can (14 oz) reduced-sodium chicken broth or 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 |
Preparation Directions
| 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. |
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| Serve this soothing tomato soup with a grilled cheese sandwich. Skip the American cheese—use Manchego, Gruyère or white Cheddar instead. |
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