FIRE ROASTED TOMATO SOUP

Fire Roasted Tomato Soup image

Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 9 g, TransFat 0 g

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