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 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
Preparation
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.
