Fire Roasted Tomato Soup

[vegelady]

     
     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) 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



     Directions:


     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.

     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.

     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.

     Serve this creamy tomato soup with a grilled cheese sandwich made with Manchego, Gruyère or white
     Cheddar.